Pistachio and Strawberry Crème Brûlée

Servings: 6-8 people

Ingredients:

For the crust:

• 1 cup (200g) granulated sugar
• 2 tablespoons (30g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted

For the custard:

• 2 cups (475ml) heavy cream
• 1 cup (200g) granulated sugar
• 1/2 cup (120g) unsweetened pistachio paste
• 3 large egg yolks
• 1 teaspoon vanilla extract

For the topping:

• Fresh strawberries, hulled and sliced
• Chopped pistachios for garnish

Instructions:

Step 1: Make the crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the sugar, flour, and salt.
3. Pour in the melted butter and stir until the mixture forms a crumbly dough.
4. Press the mixture into the bottom of a 9-inch (23cm) round baking dish.

Step 2: Bake the crust

1. Bake for 15-20 minutes or until lightly golden brown.
2. Allow to cool completely on a wire rack.

Step 3: Prepare the custard

1. In a medium saucepan, combine the heavy cream, sugar, and pistachio paste.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove from heat and let steep for 5-7 minutes.
4. Strain the mixture into a clean bowl and whisk in the egg yolks and vanilla extract.

Step 4: Pour the custard

1. Pour the cooled custard mixture over the baked crust.
2. Bake at 300°F (150°C) for 25-30 minutes or until set.

Step 5: Caramelize the sugar

1. Remove from the oven and let cool to room temperature.
2. Just before serving, sprinkle a thin layer of granulated sugar over the top.
3. Use a kitchen torch to caramelize the sugar, or place under the broiler for a few seconds.

Step 6: Assemble and serve

1. Arrange fresh strawberries on top of the custard.
2. Sprinkle chopped pistachios over the strawberries for garnish.
3. Serve chilled and enjoy!

Note: This recipe generates a variant of "Vanilla creme brulee" (No.60) but with the addition of pistachio paste and strawberry toppings.