Cracking into this French dessert! Sweet custard, caramelized sugar …I love, love, love creme brulee : ) It’s a dessert I look for while dining out.
My first time making creme brûlée — I was scared I would ruin a wonderfully delicious dessert. The process is fairly simple, followed the instructions and it tastes great. Vanilla is a classic ~ I wanted to try another flavor combination. Below is a picture prior to torching — a slight jiggle and they need to chill. Are you a crème brulee fan? 😃💛🙌
#sucre #dessertfirst
Recipe by Food 52
Ingredients: 1 cup pistachios – 2 cups heavy cream – 1 vanilla bean – 1/4 cup honey – 1/4 tsp salt – 4 egg yolks – 1/4 cup granulated sugar
Instructions: In a food processor, grind the pistachios until finely chopped, taking care not to create a paste. In a small saucepan, combine the heavy cream, vanilla bean, honey, salt and chopped pistachios. Bring the mixture to a simmer, give it a stir then let it steep for 30 minutes so that those amazing flavors can infuse with the cream. In a medium bowl, give the egg yolks a gentle whisk. Preheat your oven 350 degrees, then place 4 small oven safe dishes/ramekins in a roasting pan filled with enough water to reach halfway up the sides of the little dishes. Slowly add the warm cream mixture to the eggs while whisking. Use a fine mesh sieve to strain the cream and yolk mixture into a bowl. Divide the custard between four dishes. Carefully transfer the roasting dish to the oven and bake until the custard is just set around the edges but a bit jiggly in the middle, about 20-25 minutes. Let the custards cool in the pan, then refrigerate until set about 4 hours. To add the caramelized cap, sprinkle a thin even layer of sugar on one of the custards. Use a torch to melt the sugar. You don’t want to add color at this point. Add another thin layer of sugar and again melt using the torch. The third round, add a slightly thicker even layer of sugar then torch it so that it’s deeply caramel in color. Dig in and enjoy!
