Pistachio crème brûlée
Prep time: 15 mins
Cooking time: 20 mins
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