Pistachio Creme Brulee
Pistachio Rum Crème Brûlèe: a unique, indulgent take on a classic French custard dessert.
Ingredients:
6 egg yolks
2 cups heavy whipping cream
⅓ cup plus ¼ cup granulated sugar, divided use
1 vanilla bean
¼ teaspoon rum extract
¼ cup chopped pistachios
Directions:
1 Preheat oven to 350°F.
2 In a medium sauce pan, heat whipping cream and vanilla pulp scraped from the bean until almost boiling over medium heat.
3 While cream is heating, take a medium mixing bowl and beat egg yolks and ⅓ cup sugar until light in color (about 5 minutes).
4 As soon as cream is ready to boil, remove from heat and add about ½ cup of cream to eggs and mix quickly (you do not want the eggs to cook).
5 Pour egg mixture into cream and mix until well combined.
6 Add rum extract and pistachios and mix.
7 Pour mixture into 6 ramekins (we use 6 oz ramekins) and place in 9x13 baking pan and place in oven.
8 Pour warm water into pan to surround ramekins and bake for 30-40 minutes until slightly set.
9 Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days.
10 Remove from fridge and divide remaining sugar on top of each dish.
10 Brown sugar using a torch.
