Pistachio Creme Brulee

• 400gr heavy cream
• 200gr whole milk
• 40gr granulated sugar
• 5 egg yolks
• 30gr pistachio creme 
• 1 vanilla bean
• 12 tsp granulated sugar

‍

1. Pour your milk & heavy cream in a saucepan. Split your vanilla bean in half and scrape out the seeds, add both the seeds & the bean to the liquid. Pop the saucepan over medium heat and bring to a gentle boil
2. Leave this to steep for 20 minutes, in the meantime melt your pistachio cream in either a microwave or in a small saucepan
3. While the milk is steeping, whisk together the egg yolks and sugar for about 30 seconds
4. Take your vanilla bean out of the saucepan and gently reheat the milk. Pour this with your pistachio creme and mix until fully combined
5. Gently pour the pistachio-milk mixture into the whisked egg yolks and continue whisking to prevent the eggs from curdling, try not to whisk too hard as you want as less air is incorporated as possible. Strain the mixture and pour it into a measuring cup
6. Take your oven-safe ramekins and fill them almost to the top, burn away any air-bubbles using your blowtorch. Carefully place them in a bigger oven-safe dish and fill it about halfway with boiling water 
7. Bake your creme’s at 110C for 1,5-2 hours, yet this depends highly on your oven. Check the blog post for more information. Keep an eye on them! You are looking for a slight jiggle in the center of your ramekins, but the edges should be set
8. Let your ramekins cool down to room temperature before covering them in cling film and refrigerating them overnight
9. The next day, sprinkle about 2tsp granulated sugar per ramekin and blowtorch the sugar until that caramel-y golden crust has formed
10. Dig in! 

‍