Pistachio Crème Brûlée


8 ounces Sugar
8 ounces Egg Yolks
½ ounce Pistachio Paste
42 ounces Heavy Cream

Pistachio Crème Brûlée


    1. Scald heavy cream and sugar together, but do not bring to a boil.
    2. Temper the cream into the egg yolks and add the pistachio paste.
    3. Preheat oven to 325 degrees and place the mix into oven-safe creme brulee dishes.
    4. Place the baking dish on top of a flat cookie sheet with sides. Pour water into the sheet tray, and bake for 20 minutes or until set.
    5. Remove the baking dishs and place in refrigerator to chill.
    6. When ready to serve, sprinkle sugar on top of the brulee. Shake off excess.
    7. Torch the sugar with a brulee torch (or use broiler in your oven).