Recipe: Pistachio crème brûlée

Recipe: Pistachio crème brûlée

Audrey Rouby

With this pistachio crème brûlée recipe, revisit one of the most desserts of French gastronomy.


  • 4 people
  • Preparation: 25 min
  • Cooking: 50 min


  • 1 gelatin sheet
  • 80g of sugar
  • 5 egg yolks
  • 50g of milk powder
  • 500ml of liquid cream
  • 125g of pistachio paste
  • Caster sugar 

Step 1
Preheat the oven to 100 ° C on hot air. Soak the gelatin sheet in cold water.

Step 2

Mix half the sugar, the egg yolks and the milk powder without bleaching them. Heat the cream and the other half of the sugar in a saucepan. 

Step 3

Remove the heat from the first boiling, and pour over the sugar, egg yolks and milk powder mixture while mixing. Pour everything into the saucepan over low heat and cook at 85 ° C, like custard. Remove from the heat and, if necessary, place in a container filled with ice water to stop the cooking. 

Step 4

Add the squeezed gelatin and pistachio paste. Mix. Pour into ramekins of your choice, then cook for 50 minutes. Take them out of the oven and let them cool to room temperature, then place them in the fridge for 2 hours.

Step 5

Sprinkle caster sugar over the entire surface of the creams, then burn them with a torch.

Step 6

Put back in the fridge for 30 minutes and enjoy.

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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