Pistachio Crème Brûlée
By OcadoLife
Published on 11 August 2025
“This is where a much-loved classic dessert meets the ingredient of the moment – pistachio cream,” says Nicola Lamb, pastry chef, recipe developer and author of Sift: The Elements Of Great Baking. “These Pistachio Crème Brûlées are conversation starters that look and taste impressive.” Allow extra time for cooling and chilling. Time and servings
50 minsTotal time
6Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 300g double cream
- 150g pistachio cream
- ½ tsp fine sea salt
- 3 large eggs (you only need the yolk for one of them)
- 2 tbsp (approx.) caster sugar (or use demerara)
Method
Step 1
Put the double cream, pistachio cream and salt in a medium saucepan. Bring to a simmer over a low heat, whisking well to combine. Turn off the heat and set aside for 10 mins to cool a little.Step 2
Preheat the oven to 140°C/120°C fan/gas 1. Whisk 2 eggs and 1 yolk in a heatproof bowl. Pour over the warm cream mixture, whisking well to combine. Pass through a sieve into a jug, then divide equally between 6 ramekins.Step 3
Put the ramekins in a deep roasting tin. Carefully pour enough just-boiled water into the tin to reach halfway up the sides of the ramekins. Place in the oven and bake for 20 mins or until the custard is just set, with a little wobble in the centre (this could take up to 40 mins, so keep checking). Remove from the oven and leave to cool fully before transferring the ramekins to the fridge – be sure to cover them, so they don’t absorb any odours – and chill for at least 4 hrs or up to 24.Step 4
About 5-10 mins before serving, sprinkle a thin, even layer of sugar over the top of the custard and use a blowtorch to caramelise the sugar. If you prefer a thicker crust, add several layers of sugar. Alternatively, if you don’t have a blowtorch, preheat the grill to high, pop the ramekins on a baking tray and grill for 1-2 mins, until the sugar is caramelised and golden. Allow the crust to cool and harden for 5 mins before serving.