Pistachio Crème Brûlée is a delicate and elegant dessert that combines the classic silky texture of traditional crème brûlée with the rich, nutty flavor of pistachios. The slightly sweet and earthy taste of pistachios blends beautifully with vanilla and cream, creating a dessert that feels both refined and comforting.
This variation is perfect for special occasions, dinner parties, or when you simply want to impress your guests with something unique yet not overly complicated. The contrast between the smooth custard and the crisp caramelized sugar layer on top is what makes this dessert unforgettable.
Ingredients (Serves 4)
- 1 cup shelled pistachios (unsalted preferred)
- 2 cups heavy cream
- 4 large egg yolks
- ¼ cup honey or ¼ cup sugar
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- ⅛ teaspoon almond extract
- A pinch of salt
- For the Caramelized Topping: ¼ cup granulated sugar
- Optional for decoration: Crushed pistachios and Fresh mint leaves
Step-by-Step Instructions
Step 1: Prepare the Pistachio Infusion
Place the pistachios in a food processor and blend them until finely ground (do not turn them into a paste).
In a medium saucepan, add the cream, ground pistachios, honey, salt, and vanilla. Heat over medium heat until the mixture becomes hot and steamy — do not let it boil.
Remove from heat, cover, and let the mixture steep for 30 minutes to allow the pistachio flavor to fully infuse into the cream.
Step 2: Preheat and Strain
Preheat your oven to 175°C (350°F).
After the pistachio mixture has steeped, strain it through a fine mesh sieve to remove all pistachio particles. Press gently to extract all the flavored cream. Discard the solids.
If using a vanilla bean, scrape out the seeds and mix them back into the cream.
Step 3: Prepare the Custard
In a mixing bowl, whisk the egg yolks with the almond extract until smooth.
Slowly add a small amount of the warm cream to the egg yolks while whisking continuously. This step is important to prevent the eggs from scrambling.
Gradually add the rest of the cream and continue whisking until fully combined and smooth.
Step 4: Fill the Ramekins
Place 4 ramekins in a deep baking dish. Pour the custard mixture into the ramekins, filling almost to the top.
Now prepare a water bath by boiling water and carefully pouring it into the baking dish. The water should come halfway up the sides of the ramekins.
Step 5: Bake
Place the baking dish in the oven and bake for 25–30 minutes.
The custard is ready when the edges are set but the center still slightly jiggles when gently shaken.
Remove from the oven and carefully take the ramekins out of the water bath.
Let them cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
Step 6: Caramelize the Sugar
Just before serving, sprinkle a thin, even layer of sugar over each custard.
Using a kitchen torch, caramelize the sugar until golden and crisp. If you don’t have a torch, place the ramekins under a very hot broiler for a few minutes, watching carefully to avoid burning.
Allow the sugar to harden for about 1–2 minutes before serving.
Serving Suggestions
- Sprinkle crushed pistachios on top for extra texture.
- Garnish with a mint leaf for color.
- Serve with fresh berries on the side for a fruity contrast.
Tips for Perfect Pistachio Crème Brûlée
- Do not boil the cream: overheating can ruin the custard texture.
- Always strain the pistachio mixture to keep the custard smooth.
- Never caramelize the sugar ahead of time; it must be done just before serving.
- The custard should always be slightly wobbly in the center when removed from the oven.