Pistachio Crème Brûlée
Jan. 28, 2011 12:32 pm
Updated: Jan. 28, 2011 12:45 pm
Did I mention I got a Kitchen Torch for Christmas? First on my dishes to make was Creme Brulee! At the New Year's Eve party we attended, our friend, John, shared how the best Creme Brulee he had was a Pistachio Creme Brulee served in New York City.
Mike loves pistachio, so I knew I had to try it.
The recipe I opted to go with was found on Rachael Ray's website. I chose roasted, unsalted, pistachios. The ones I purchased were in the shell, to save me a couple pennies. I wont do that again - - it hurts your fingers and takes quite a while to shell
a cup's worth of pistachios! I also opted not to freeze, rather just refrigerate for a couple hours, the finished custards.
The overall dish was good - not the best ever though. I wish the pistachio flavor had come out a bit more. Maybe Mike (and I) are just used to pistachio jello pudding mix! :)
Pistachio Crème Brûlée
Prep 20 min (plus standing and freezing)
Bake 50 min
1 cup plus 2 tablespoons roasted shelled pistachios, toasted
5 tablespoons plus 8 teaspoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 pinch salt
4 egg yolks
1.Position a rack in the middle of the oven and preheat to 300°. Using a food processor, pulse 1 cup pistachios and 5 tablespoons sugar until finely ground.
2.In a saucepan, heat the cream, ground nut mixture, vanilla and salt over medium heat, stirring, until steaming, about 5 minutes. Remove from the heat, cover and let stand for 30 minutes; strain, pressing to extract any cream. Discard the nuts.
3.In a large bowl, beat the egg yolks, then whisk in the pistachio cream. Divide among four 1/2- to 2/3-cup ramekins set in a baking dish. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Bake until the custards are set with
a slight jiggle in the center, 45 to 50 minutes.
4.Remove the ramekins from the water bath. Let cool for 30 minutes, then freeze for 1 hour.
5.Just before serving, position an oven rack 2 inches from the broiler and preheat. Sprinkle the custards with the remaining 8 teaspoons sugar. Broil until browned, 3 to 5 minutes. (Alternately, use a kitchen torch to caramelize the sugar.) Chop the remaining
2 tablespoons pistachios and sprinkle on top.
I used demerara sugar - it didn't melt as well as I had hoped. Kind of bumpy rather than smooth. The flavor was good though (even though it looks a little burnt) and it was crispy as it should be.