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Pistachio creme brulee

Pistachio creme brulee

Pistachio creme brulee

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


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


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). Cook over low heat until sugar is completely dissolved, turn off the heat and let cool. In a bowl beat the yolks with the remaining sugar, gradually pour the mixture into it while continuing to mix with a whisk. Pour the cream into six small buns and bake in a preheated oven in a water bath for 50 minutes at 150 °. Remove from the oven and allow to cool. Put the cocottine in the refrigerator and leave them to harden for at least 3 hours. 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. Curated by Sara Bonamini

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