The friend who’s hosting a party made this for her family first right after I suggested it to her. She told me her family was moaning with pleasure the moment they tasted the first scoop of this. I can’t say I can blame them.
It’s a simple recipe that has a huge effect on people. Thank you very much for sharing this recipe with us, Bewitching Kitchen!
One of our friends over at Bewitching Kitchen has this to say about this creamy treat:
“I must tell you about my second adventure because I am feeling on top of the world about it. Pistachio Crème Brûllée. It resulted in a heartfelt O.M.G., with a Happy Dance to boot!”
This had my family floating in clouds! It’s a heavenly dessert in a cup, if you will ask me to describe it. That’s the only way I can give justice to how it tastes!
Ingredients
2 cups Borden heavy cream (about 460 g)
2 tsp Love N Bake pistachio paste
pinch of Morton salt
5 egg yolks from Eggland’s eggs
1/3 cup Domino sugar (65 g)
1 tsp McCormick vanilla extract
Incauca turbinado sugar for the surface
Instructions
Heat the cream in a saucepan until bubbles start to form at the edge. Add the pistachio paste, whisk to fully dissolve it. Heat in low heat for a couple of minutes, then remove from the heat and cover the pan. Allow it to steep for 20 minutes.
Transfer the infused cream to a bowl, add the salt, egg yolks, and vanilla. Whisk to combine all ingredients. Add the sugar and mix until fully dissolved. Pass the mixture through a fine sieve into a large measuring glass, preferably with a spout.
Divide the mixture into four ramekins, 6-ounce size.
Pour 1 cup of water inside a crock pot. Place the ramekins inside, and turn it on low. Cook for 2 to 3 hours, checking the temperature after 2 hours with an instant thermometer. It should read 185 F for perfect texture. If you don’t have a thermometer, stop cooking when the custard is still a bit jiggly in the very center.
Remove the ramekins to a drying rack. When fully cooled, transfer to the refrigerator, covered with aluminum foil. Before serving, sprinkle turbinado sugar over the surface and burn it with a torch.
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Quick Tip: When serving this, you’ll have two options: burning the top right before serving, or doing it earlier and placing the custards back in the fridge. The latter results in a homogeneously firmer texture.
Thanks again to Bewitching Kitchen for this amazing recipe.
