Pistachio Crème Brûlée

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Elegant pistachio crème brûlée with a creamy texture and crisp caramelized top. A refined dessert for special moments.

Portion

Line the bottom of a baking tray with a thin towel or damp paper to prevent slipping. In a bowl, whisk the egg yolks with sugar, pistachio cream and salt until smooth.
Gently heat the cream (do not boil), then slowly pour it into the egg mixture, stirring constantly. Remove any foam from the surface. Pour the mixture into ramekins and place them in the tray.
Add hot water until it reaches halfway up the ramekins. Bake for 25–30 minutes, until just set with a slight wobble in the center. Remove from the water bath, cool, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle sugar evenly and caramelize with a kitchen torch. Serve immediately.