Pistachio and Raspberry Crème Brûlée

Ingredients

For the Custard Base

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 large egg yolks
• 1/4 cup pistachio paste
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries

For the Caramelized Sugar Topping

• 1 cup granulated sugar

Instructions

Step 1: Preheat and Prepare Equipment

Preheat your oven to 300°F (150°C). In addition, have a medium saucepan ready for heating the custard base.

Step 2: Create the Custard Base

Combine heavy cream, sugar, salt, and pistachio paste in the medium saucepan. Whisk until smooth, then add the egg yolks one at a time. Make sure to whisk thoroughly after each addition. Next, stir in vanilla extract. Bring this mixture to a simmer over low heat.

Step 3: Remove From Heat

After removing from heat, let it steep for about 5 minutes with the raspberries. Strain the mixture through a fine-mesh sieve into another bowl to ensure a smooth consistency. Discard any solids and set aside.

Step 4: Pour Custard Mixture into Ramekins

Fill ramekins or small baking dishes 3/4 of the way full with the pistachio and raspberry custard base mixture. Place these in a large baking dish and pour hot water around them to create a bain-marie effect.

Step 5: Bake the Crème Brûlée

Bake for about 45 minutes or until set. The edges will be slightly puffed, while the centers are still just slightly jiggly. Let it cool completely before refrigerating.

Step 6: Caramelize Sugar Topping

Sprinkle a thin layer of granulated sugar on top of each chilled crème brûlée ramekin and caramelize using a kitchen torch. Be cautious not to burn the sugar.

Notes

Store any leftover in an airtight container within the refrigerator for up to 3 days.