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Pistachio Crème Brulée

Source of Recipe


From "Eggs" by Michel Roux






List of Ingredients



• 2 cups milk
  
• 2 cups heavy cream
  
• 3/4 cup superfine sugar, divided
  
• Scant 1/3 cup pistachio paste *
  
• 10 egg yolks
  
• 1/3 cup turbinado sugar
  






Instructions



1. Preheat oven to 275° F (250° for convection). In a heavy saucepan, combine milk, cream, 1/2 cup sugar and pistachio paste. Whisk until well blended, then slowly bring to a boil. Meanwhile, lightly whisk egg yolks with remaining 1/4 cup sugar. As soon as the milk mixture comes to a boil, slowly whisk into the egg mixture.
   
   
2. Ladle custard into individual 6-inch gratin dishes or 1/2-cup custard cups and place on a baking sheet. Bake 30 minutes for gratin dishes or 35 to 40 minutes for custard cups, or just until set. Transfer dishes to a wire rack and cool. Then chill until ready to serve.
   
   
3. Just before serving, sprinkle tops of custard with turbinado sugar and caramelize with a cook's blowtorch, or under a very hot broiler, to make a thin, pale nut-brown topping. Serve immediately.
   
   Serves 8 to 10
   
   






Final Comments


* Pistachio paste can be found at www.bakerscatalogue.com

(Almond paste can be substituted for a different flavor.)