Pistachio creme brulee

• Difficulty: Easy
• Time: 180 min of preparation, 50 min of cooking
• Type of Cooking: Oven
• Doses for: 4 people

Ingredients

• 500 ml of fresh cream
• 60 g of pistachios
• 1/2 vanilla pod
• 100 g of sugar
• 5 yolks

Preparation

1. In a saucepan, heat the cream with half the sugar, the pulp extracted from the vanilla pod and the finely chopped pistachios (leave a spoon to garnish at the end).
2. Cook over low heat until sugar is completely dissolved, turn off the heat and let cool.
3. In a bowl beat the yolks with the remaining sugar, gradually pour the mixture into it while continuing to mix with a whisk.
4. Pour the cream into six small buns and bake in a preheated oven in a water bath for 50 minutes at 150 °.
5. Remove from the oven and allow to cool.
6. Put the cocottine in the refrigerator and leave them to harden for at least 3 hours.
7. When serving the creams, sprinkle the surface with granulated sugar and melt it with the special torch or pass them under the oven grill. Garnish with chopped pistachios.