Pistachio and Honey Crème Brûlée
The Pistachio and Honey Crème Brûlée is a timeless dessert, the perfect comfort treat with sophisticated flavours. Featuring a caramel crust and silky custard, this pud mixes sweet honey with savoury pistachio.
We’ve taken inspiration from Food52 to create this one, here’s how to make it for yourself:
Ingredients
- 1 cup pistachios
- 2 cup heavy cream
- 1 vanilla bean
- 1/4 cup honey
- 1/4 teaspoon salt
- 4 egg yolks
- 1/4 cup granulated sugar
Method
- Chop pistachios: Use a food processor/blender to finely chop the pistachios.
- Infuse cream: In a saucepan, heat heavy cream with a vanilla bean, honey, salt, and the chopped pistachios for 30 minutes.
- Whisk egg yolks: In a bowl, gently whisk the egg yolks until mixed.
- Preheat oven: Preheat your oven to 180°C and place ramekins in a roasting pan with water.
- Combine mixtures: Slowly add the warm cream to the egg yolks, then strain the mixture using a fine mesh sieve.
- Fill ramekins: Pour the custard mixture evenly into the ramekins (about 1/2 cup each).
- Bake: Bake until the edges are firm but the centre still wiggles, about 20 to 25 minutes.
- Cool and refrigerate: Let the custard cool in the pan, then refrigerate for about 4 hours until they are set.
- Caramelise Sugar: Sprinkle sugar on top of each pudding and use a torch to melt and caramelise. Repeat for a darker colour if desired.
- Serve: Caramelise all the custards and serve right away.
Still hungry? Why not try our prawn and chorizo pasta?
