RAMADAN DESSERTS: PISTACHIO AND VANILLA BEAN CREME BRULEE

I've always been such a massive fan of Crème brûlée, however it's a fine dessert with a tricky art to perfect. It took me a fair few times of trial and error making this dessert before I perfected it. Usually I have always made the vanilla infused Crème brûlée, however this time I thought I would try something a little unconventional with my love of pistachios. After trying this recipe, I am more than pleased to say it is probably one of the best I've made. If you're a big lover of pistachios then you'll love this!

PREP TIME COOK TIME

2 hours 40 mins

INGREDIENTS

• 6 egg yolks

• 2 C heavy whipping cream

• ⅓ C plus ¼ C granulated sugar

• 1 vanilla bean

• ¼ C chopped pistachios

METHOD

1. Preheat oven to 350 degrees F.

2. In a medium sauce pan, heat whipping cream and vanilla extract scrapped from bean until almost boiling over medium heat.

3. While cream is heating, take a medium mixing bowl and beat egg yolks and ⅓ C sugar until light in color (about 5 minutes).

4. 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).

5. Pour egg mixture into cream and mix until well combined.

6. Add pistachios and mix.

7. Pour mixture into 6 ramekins (we use 6 oz ramekins) and place in 9x13 baking pan and place in oven.

8. Pour warm water into pan to surround ramekins and bake for 30-40 minutes until slightly set.

9. Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days.

10. Remove from fridge and divide remaining sugar on top of each dish

11. Brown sugar using a torch.

12. Allow to cool for 5 minutes before serving.