Pistachio and Rosewater Crème Brûlée

The Recipe

Servings

6-8 servings

Ingredients

For the Pistachio Crème Brûlée Base:

• 3 large egg yolks
• 1 cup granulated sugar
• 2 cups heavy cream
• 1/4 cup pistachio paste
• 2 tablespoons rosewater
• 1 teaspoon vanilla extract
• Salt to taste

For the Caramelized Sugar Topping:

• 1 cup granulated sugar

Instructions

Prepare the Crème Brûlée Base:

1. Preheat your oven to 300°F (150°C).
2. In a medium saucepan, whisk together the egg yolks and sugar.
3. Add the heavy cream, pistachio paste, rosewater, vanilla extract, and salt. Whisk until well combined.
4. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Pour the Crème Brûlée Mixture into Ramekins:

1. Strain the crème brûlée base into 6-8 ramekins or small baking dishes.
2. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

Bake and Chill the Crème Brûlée:

1. Bake for 25-30 minutes, or until set.
2. Remove from the oven and let cool to room temperature.
3. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Caramelize the Sugar Topping:

1. Sprinkle a thin layer of granulated sugar over the top of each chilled crème brûlée.
2. Caramelize the sugar by using a kitchen torch to carefully brown the sugar, or place under the broiler for 30-60 seconds.

Notes

• For an added crunch and flavor, garnish with chopped pistachios or edible flowers before serving.
• You can adjust the amount of rosewater to your liking, but be aware that it's a strong flavor.
• This recipe makes 6-8 servings.