Ingredients for Pistachio Pot De Creme
- Whipping Cream
- Vanilla
- 1 cup shelled pistachios, roasted and roughly chopped
- Egg Yolks
- Sugar
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How to Make Pistachio Pot De Creme
- Preheat oven to 325°F (160°C).
- In a food processor, pulse pistachios until finely ground but not completely powdery. Set aside.
- In a medium saucepan, combine heavy cream, milk, and ¾ cup granulated sugar. Heat over medium heat, stirring until sugar dissolves.
- In a separate bowl, whisk together egg yolks and salt until pale and slightly thickened.
- Slowly temper the egg yolks by whisking in a small amount of the warm cream mixture. Then, gradually whisk in the remaining cream mixture.
- Stir in the ground pistachios and vanilla extract.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Divide the custard evenly among six (6-ounce) ramekins or oven-safe dessert dishes.
- Place the ramekins in a larger baking dish. Pour enough hot water into the larger dish to come halfway up the sides of the ramekins (this creates a bain-marie for even cooking).
- Bake for 60-65 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Remove from the water bath and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the custards to set completely.
- Before serving, sprinkle each pot de crème with ¼ cup granulated sugar and lightly caramelize using a kitchen torch (optional). Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
71g
Fat
148g
Carbs
7g
