Honey and Pistachio Creme Brulee
Lush, floral honey and sweet vanilla flavor this creme brulee. Chopped pistachios add a nutty crunch and flaky sea salt give it those sweet, salty vibes. A perfect, easy dessert everyone will love!
Yield: 4
Equipment
- 4 ramekins (at least ½ cup liquid capacity)
Materials
- 2 cups (473 ml) heavy cream
- ¼ cup (60 ml) honey
- 1 teaspoon vanilla bean paste or extract (or 1 vanilla bean, split and beans scraped)
- 5 egg yolks
- sugar, granulated (for topping)
- ¼ cup pistachios, roasted, finely chopped
- flaky sea salt, for garnishing (optional)
Instructions
- Preheat oven to 350°F (177°C). In a small saucepan, add the heavy cream and honey. Place pan over medium-low heat. Stir to dissolve honey. Heat cream just until starting to steam and gently bubble. Add the vanilla bean paste, extract (or seeds). Turn off heat and allow to steep and cool for 10 minutes.
- In a medium mixing bowl, add the egg yolks. While whisking, add one ladleful of the cream mixture. Repeat, whisking well to combine. Add the remaining cream mixture and whisk. Custard can be strained now through a sieve for an extra smooth texture (optional).
- Place ramekins in a baking dish and have a kettle of hot water ready. Fill ramekins about halfway full with custard. Add enough hot water to come halfway up the sides of the ramekins. Bake for 25 or 30 minutes until custard appears set but still slightly jiggly in the center. Remove ramekins from baking dish and allow to cool. Once cool enough to handle, wrap and chill in the refrigerator for at least 4 hours.
- To Brulee with a Torch: sprinkle 1 teaspoon fine, granulated sugar to the top of one ramekin in an even, thin layer. Ignite flame and torch the sugar until molten and browned. Optional: add another teaspoon of sugar and torch again for even more crunchy caramel. Immediately sprinkle one tablespoon of chopped pistachios over the top. Garnish with a pinch of flaky sea salt, if desired.To Brulee using a Broiler: have an oven rack directly under broiler. Preheat broiler on high. Sprinkle 1 teaspoon fine, granulated sugar to the top of one ramekin in an even, thin layer. Watching very closely, broil until sugar is melted and browned. Remove from oven and sprinkle 1 tablespoon chopped pistachios over the top. Garnish with a pinch of flaky sea salt, if desired.
Notes
-custards may be made up to 3 days in advance and kept in the refrigerator.
-recipe makes at least 4 servings, possibly up to 6 depending on the size of your ramekins.