Yield: 6 Servings Ingredients:
For the brulee:

10 Egg yolks

1 qt. Heavy cream

8 oz. Sugar

1 tsp. Vanilla or 1 each vanilla pod, split

1/4 cup Pistachio paste (see Chef Larry’s Notes)

For service:

2 tbsp. Sugar (for sugar crust) to garnish Fresh raspberries, blueberries and strawberries

1 cup Sweetened whipped cream

6 Fresh mint sprigs

Method:

Place cream and vanilla (scrape pod into cream if using a vanilla pod) in a saucepan, heat to boiling. Remove from heat and let cool for 15 minutes. Place egg yolks and sugar in mixing bowl, mix using wire whisk. Slowly incorporate into cooled cream. Add pistachio paste and mix gently. Strain mixture and pour into brulee dishes or ramekins. Create “bain marie” by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate. Sprinkle 1 tsp. sugar over each Pistachio Crème Brulee. Glaze in top broiler or with small torch. Garnish each Pistachio Crème Brulee with an assortment of fresh berries, sweetened whipped cream and mint sprigs.

Chef Larry’s Notes:

Prepare pistachio paste by pulsing ½ cup shelled pistachios in a food processor until fine, reserve. Prepare a simple syrup by combining 1 cup sugar and ½ cup water. Bring to a simmer. Remove from heat and cool. Add cooled simple syrup to pulsed pistachios in small intervals to create a thick paste.