Description
A delightful twist on the classic dessert, this Pistachio Rum Crème Brûlée combines rich flavors and a delightful crunch, perfect for any special occasion.
Ingredients
Scale
- 6 egg yolks
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar (for custard)
- 1/4 cup granulated sugar (for topping)
- 1 vanilla bean
- 1/4 teaspoon rum extract
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 325°F (160°C).
- Arrange six ramekins in a deep baking dish.
- In a saucepan, combine the heavy cream and split vanilla bean; heat until steaming.
- Whisk egg yolks and 1/3 cup sugar until pale and creamy.
- Slowly pour warm cream into egg yolk mixture while whisking constantly.
- Stir in rum extract.
- Strain the custard through a fine mesh sieve into a large measuring cup.
- Pour custard into ramekins and place baking dish in the oven; add hot water to come halfway up the sides of the ramekins.
- Bake for 35-40 minutes until set but jiggly in the center.
- Cool then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle each custard with sugar and caramelize with a kitchen torch or broiler.
- Top with chopped pistachios and serve chilled.
Notes
For best results, avoid over-whisking the egg yolks and always use a water bath to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg