Pistachio Creme Brulee
I have always loved pistachio anything...this is a dream in a bowl. It is French, with that little Italian twist!
Who doesn't love a good burnt cream? These are not tarts of course, although you could put the custard into a baked pastry base and voila, a completely new delicious dessert happening and all in keeping with this flavour. I cannot pass up pistachio anything, so this combination was bound to happen sooner or later. I first discovered pistachio brûlée in a quaint little restaurant in Guernsey when visiting one of my sons who lived there at the time. I stored that idea away in my memory bank and here it is. I hope you love it!
As I head to Sicily for another foodie trip, I am excited to visit Bronte, the home of pistachio farming...this is entirely perfect to be posted while I am there. Stay tuned on Instagram or my new facebook channel for updates from my favourite destinations.
Pro Tip;
Sugar that is too coarse will not caramelize easily, leaving you with uncooked sugar at the top of your brûlée or with a slightly melted custard beneath a topping that needed too long under the torch. From experience I also know you cannot mill raw sugar down in the Thermomix and have it work well on brûlée. You simply cannot get the perfect size granules. So for success, please go with white caster sugar.
Need
- 2 eggs
- 4 egg yolks
- 80 Grams Pistachio Praline Recipe
- 400 Grams whole milk BUY
- 100 Grams cream BUY
- 2 Teaspoons vanilla bean paste BUY
- 30 Grams cornflour or cornstarch
- 150 Grams white caster sugar (for the brulee)
Do
- 1
Place yolks, eggs, pistachio praline, milk, cream, vanilla and cornflour into the Thermomix bowl and cook 6 min/80°C/speed 4.
- 2
Cook 3 min/90°C/speed 4. Pour the custard into six well buttered ramekins. Chill completely, minimum of 4 hours. You cannot do one large brulee with great success unless you are a real professional. Individual servings are much easier to handle.
- 3
Remove from the fridge around 10 minutes prior to serving. Dredge each custard evenly with plenty of sugar.
- 4
Using a high heat kitchen blow torch, caramelise the sugar fast, so that it forms a solid crunchy caramel crust. Serve immediately.
- 5
Fresh out of a kitchen torch? Preheat an oven grill to a high temp and put them under the grill for around 1-2 minutes. Watch closely as you can end up with more brûlèe than you intended.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
