Pistachio Creme Brulee

• Refrigerated

  • 6 Egg yolks

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1 Vanilla bean

• Nuts & Seeds

  • 1/4 cup Pistachios

• Dairy

  • 2 cups Heavy whipping cream

• Beer, Wine & Liquor

  • 1/4 tsp Rum extract

Found on mybakingaddiction.com

Ingredients

• 6 egg yolks
• 2 cups heavy whipping cream
• ⅓ cup plus ¼ cup granulated sugar, divided use
• 1 vanilla bean
• ¼ teaspoon rum extract
• ¼ cup chopped pistachios

Directions

• Preheat oven to 350°F. In a medium sauce pan, heat whipping cream and vanilla pulp scraped from the bean until almost boiling over medium heat. While cream is heating, take a medium mixing bowl and beat egg yolks and ⅓ cup sugar until light in color (about 5 minutes). As soon as cream is ready to boil, remove from heat and add about ½ cup of cream to eggs and mix quickly (you do not want the eggs to cook). Pour egg mixture into cream and mix until well combined. Add rum extract and pistachios and mix. Pour mixture into 6 ramekins (we use 6 oz ramekins) and place in 9x13 baking pan and place in oven. Pour warm water into pan to surround ramekins and bake for 30-40 minutes until slightly set. Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days. Remove from fridge and divide remaining sugar on top of each dish. Brown sugar using a torch.