Pistachio crème brûlée

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Old 02-Jan-2012
Pistachio crème brûlée

Serves 8
Prep time: 15 mins
Cooking time: 20 mins

  • 750ml cream
  • 250ml milk
  • 100g pistachio paste
  • 1 vanilla bean, seeds scraped out, plus extra beans
  • for garnishing
  • 8 egg yolks
  • 250g castor sugar
  • 100g brown sugar
  • 50g fresh strawberries, cleaned and halved, plus extra
  • for garnishing
  • 20g icing sugar


1. In a saucepan bring cream, milk, pistachio paste and vanilla seeds to a boil.

2. In a large bowl, mix egg yolks with castor sugar then add the milk-cream-pistachio mixture. Mix well and strain.

3. Pour the mixture into eight ramekins. Place ramekins in a bain-marie and bake for 20 minutes at 120°C. Allow to cool then chill in the refrigerator for 45 minutes.

4. Sprinkle brown sugar on top and caramelise with a torch flame or under a hot grill. Garnish with vanilla bean, strawberries and icing sugar

Old 04-Jan-2012
Re: Pistachio crème brûlée

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