Pistachio Crème Brule
French version of the Italian Panna Cotta, the Crème Brule is virtually identical to the Spanish Crema Catalana. Literally meaning “burnt cream”, it is served slightly chilled with a layer of caramelized sugar on top. We are gladly presenting our own version, because yes! We do LOVE pistachio!
Pistachio Crème Brule
French version of the Italian Panna Cotta
Step 1
Bring to boil heavy cream, milk, vanilla extract and pistachio pesto mixed all together. Pistachio pesto tends to separate (like, for instance, almond butter). Make sure to shake the jar really well and to mix it really well during the cooking time. Let the mix cool down to room temperature.
Step 2
Gently mix with a silicone spatula sugar and egg yolks. Add the cream mix, and mix all together in order to avoid any sugar crumb in the mix.
Step 3
Pour the mix in over-safe ceramic mono portion cups and put them in a tall aluminum baking sheet or tray. Pour water in the tray to reach half the height of the cups. Put the tray in the oven, being very careful not to spill water in the cups. Do not open the oven during the whole cooking time (70 minutes at 275 F).
Step 4
Let the cream cool and put the cups in the fridge for at least two hours. When ready for serving, put a thin layer of raw sugar on top of the crème and burn it with the help of a culinary torch until the layer is crystalized.
Garnish with fresh strawberries, or crumbled pistachio, or cherries in syrup, and of course powdered sugar.
ENJOY!
Ingredients:
(for 6 people)
1 cup heavy cream
¼ cups whole milk
8 fresh egg yolks
130 gr sugar
1 tsp vanilla extract
1 jar Pistachio Pesto