Description
A creamy, elegant twist on the classic French dessert, this Pistachio Rum Crème Brûlée features silky vanilla custard, a hint of rum, and a caramelized sugar crust finished with crunchy pistachios.
Ingredients
Units
Scale
- 6 egg yolks
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar (for custard)
- 1/4 cup granulated sugar (for topping)
- 1 vanilla bean
- 1/4 teaspoon rum extract
- 1/4 cup chopped pistachios
Instructions
- Preheat oven to 325°F (160°C). Arrange six ramekins in a deep baking dish.
- In a saucepan, heat heavy cream with split vanilla bean until steaming. Remove from heat and steep for 10 minutes.
- In a bowl, whisk egg yolks with 1/3 cup sugar until pale and creamy.
- Slowly pour warm cream into the yolks while whisking constantly. Stir in rum extract.
- Strain the custard through a fine mesh sieve into a large measuring cup.
- Pour into ramekins, then place baking dish in the oven. Add hot water to reach halfway up the ramekins.
- Bake 35–40 minutes until custards are set but still jiggly in the center. Cool, then refrigerate at least 4 hours or overnight.
- Before serving, sprinkle each custard with 1–2 teaspoons of sugar and caramelize with a torch or broiler until golden brown.
- Top with chopped pistachios and serve chilled.
Notes
- Temper the eggs carefully to avoid curdling.
- Use a kitchen torch for best control when caramelizing sugar.
- Chill custards completely before brûléeing to keep layers crisp.