Pistachio Creme Brule

1. 1

   Preheat the oven to 250F (120C).

2. 2

   CUSTARD: heat the milk, cream, pistachio paste, and only 1/2 cup of the superfine sugar in a pot (large enough to fit the mixture) - whisk until well blended; then slowly bring to a boil.

3. 3

   Meanwhile, in a bowl, lightly whisk the egg yolks with the remaining superfine sugar.

4. 4

   As soon as the milk mixture comes to a boil, gradually pour it onto the egg mixture (in the bowl); while whisking at the same time.

5. 5

   After that is done, ladle the custard into your (6in) gratin dishes and place on a baking sheet.

6. 6

   Cook in the oven for 30 minutes, or just until the custard is set (firm).

7. 7

   Transfer the gratin dishes to a wire rack or countertop and allow them to get cold (then chill in the refrigerator until ready to serve.

8. 8

   *NOTE: When ready to serve sprinkle the raw brown sugar on top of the custards and caramelize with a blowtorch; or under a very hot oven broiler to make a thin, pale brown topping.

9. 9

   (SERVE IMMEDIATLEY AFTER).

* Per serving · 4 servings · Values may vary.

No additional tips available.