Pistachio Crème brûlée

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There’s not much that beats a classic Crème brûlée, yet I will say that this pistachio Crème brûlée might be even better…

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Whilst there’s absolutely nothing wrong with the classic Crème brûlée, it’s sometimes good to shake things up. All you need to do to get this crowd pleaser is to add melted pistachio creme to your custard base and that’s it! And don’t tell anybody, but you can just use your favourite store-bought pistachio creme 👀

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This recipe will give you an incredibly creamy, sweet, delicate & slightly nutty dessert. It might sound like a daunting task to complete, but with these simple steps you’re able to become a dessert expert yourself. 

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What is Crème brûlée? 

Crème brûlée is a classic French dessert made at its most basic, a creamy vanilla baked custard topped with a brittle layer of golden caramalised sugar that cracks when you tap through it with your spoon. 

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Others might also know Crème brûlée as Burnt cream, Trinity Creme or Cambridge burnt creme. It is also very resemblent of the Spanish Crema Catalana 

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Tips for making the best Pistachio Crème brûlée

Use a mix of milk & heavy cream - Using full-fat milk & heavy cream gives you that incredibly creamy and luxurious texture you’re looking for. Don’t skim on the calories here! It is so worth it

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Use a good quality pistachio creme - The pistachio creme is going to determine the flavour of your Crème brûlée, so make sure you buy one that you love. Usually the good ones are sold as ‘crema al pistacchio’. I love this one from Dille & Kamille

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Use a good blow torch - The blow torch is what’s going to help give you that golden brittle top, you want to caramalise the sugar fast and even so it’s worth investing in a good quality one! 

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Don’t whip your custard base - To get an even creamy custard, you don’t want to incorporate any air bubbles. You can also use a blowtorch to pop any air bubbles before baking your custards

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Refrigerate your custard overnight - A night’s sleep is what’s going to fully set your custard. Don’t skip this step! 

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Don’t overbake or set your oven too high - This might result in your custard splitting and curdling, and we’re not looking for scrambled eggs here 

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Baking time and oven temperature

Baking time and oven temperature may vary depending on the oven you are using.  All oven temperatures in my recipes are based on a conventional oven. If you bake with a fan assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature. My oven for example only goes up to 160C even though I turn it up to 230C 

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An oven that is too hot may result in an overbaked or burnt bake, an oven that is too cold may result in underbaked and soggy bakes. Having the thermometer will not only help in getting the right temperature but it also helps in determining the right baking time. 

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Other factors that may affect baking time

The size of your baking dish may also highly affect your baking time. A wider pan means that the custard spreads out more, resulting in it baking faster than in a smaller pan where the batter is thicker in height. 

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Enjoy loves xx