Pistachio Crème Brûlée
03 September 2026
Difficulty:
🔥 420 calories per serving
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As for crème brûlée, I must admit that I am quite traditional and my heart always leans towards vanilla, but this pistachio version has started to change my mind. With (despite everything) a touch of vanilla, a good taste of pistachio, and its fine caramelized crust, it’s an excellent idea for a quick and indulgent dessert 😉 I went back to my favorite recipe, that of François Perret, former pastry chef at the Ritz Paris, and I added pistachio to it. Serve with fresh raspberries, pistachio pieces, or cocoa nibs depending on the season!
Ingredients :
I used the pistachio puree Koro (the best!): code ILETAITUNGATEAU for 5% off everything on the site (non-affiliated).
Equipment :
Blowtorch
Whisk
Kitchen torch
Preparation time: 15 minutes + 1 hour of cooking + cooling
For about 8 to 10 people :
Shopping list :
1 teaspoon of vanilla extract
270g of whole milk
170g of egg yolks
110g of granulated sugar
750g of heavy cream
100g of pistachio puree
QS of brown sugar
Ingredients :
1 teaspoon of vanilla extract
270g of whole milk
170g of egg yolks (about 10)
110g of granulated sugar
750g of heavy cream
100g of pistachio puree
QS of brown sugar for caramelization
Recipe :
Heat the whole milk with the vanilla. Off the heat, add the pistachio puree and mix until it is dissolved.
Whisk the egg yolks with the sugar. Pour the pistachio milk over it while mixing well, then add the cold heavy cream.
Pour the mixture into your crème brûlée ramekins, then bake in the preheated oven at 95°C for about 1 hour. They are cooked when they offer slight resistance when you touch them and are still wobbly but set.
Let them cool for a few hours in the refrigerator, then sprinkle with brown sugar and caramelize them with the blowtorch just before serving and enjoying!
Ingredients :
I used the pistachio puree Koro (the best!): code ILETAITUNGATEAU for 5% off everything on the site (non-affiliated).
Equipment :
Blowtorch
Whisk
Kitchen torch
Preparation time: 15 minutes + 1 hour of cooking + cooling
For about 8 to 10 people :
Shopping list :
1 teaspoon of vanilla extract
270g of whole milk
170g of egg yolks
110g of granulated sugar
750g of heavy cream
100g of pistachio puree
QS of brown sugar
Ingredients :
1 teaspoon of vanilla extract
270g of whole milk
170g of egg yolks (about 10)
110g of granulated sugar
750g of heavy cream
100g of pistachio puree
QS of brown sugar for caramelization
Recipe :
Heat the whole milk with the vanilla. Off the heat, add the pistachio puree and mix until it is dissolved.
Whisk the egg yolks with the sugar. Pour the pistachio milk over it while mixing well, then add the cold heavy cream.
Pour the mixture into your crème brûlée ramekins, then bake in the preheated oven at 95°C for about 1 hour. They are cooked when they offer slight resistance when you touch them and are still wobbly but set.
Let them cool for a few hours in the refrigerator, then sprinkle with brown sugar and caramelize them with the blowtorch just before serving and enjoying!
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