Easy Pistachio Crème Brûlée (No Torch Required) Recipe

Introduction

Indulge in this easy pistachio crème brûlée that requires no torch to caramelize the topping. Creamy and nutty, it’s an elegant dessert perfect for impressing guests or treating yourself at home.

Ingredients

• 2 cups heavy cream
• 1 1/4 cup karoun labne
• 1/4 cup pistachio cream (sweetened)
• 1 cup sweetened condensed milk
• 1 pinch salt
• 3/4 cup sugar
• 1/4 cup water

Instructions

1. Step 1: Whisk together heavy cream, labne, pistachio cream, sweetened condensed milk, and salt until the mixture is smooth. Divide evenly among six ramekins.
2. Step 2: Preheat your oven to 250°F (121°C). Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 18 to 22 minutes until the edges are set but the center still jiggles slightly.
3. Step 3: Remove the ramekins from the water bath, cover them well, and refrigerate for at least 12 hours to set.
4. Step 4: In a saucepan over low heat, combine sugar and water. Stir until sugar dissolves, then increase heat to a simmer. Cook without stirring until the mixture turns a deep golden color and reaches 300°F to 325°F (149°C to 163°C), gently swirling the pan as needed.
5. Step 5: Immediately pour the hot caramel over the chilled custards. Place the ramekins in the freezer for about 3 minutes until the sugar topping fully hardens.

Tips & Variations

• Use a kitchen thermometer when cooking the sugar syrup to avoid burning and achieve perfect caramelization.
• For added texture, sprinkle chopped pistachios over the caramel before it hardens.
• If labne isn’t available, substitute with thick Greek yogurt for a similar tangy effect.

Storage

Store crème brûlée covered in the refrigerator for up to 3 days. For best texture, add the caramel topping just before serving. If prepared ahead, re-crisp the caramel by briefly freezing the ramekins as described in the recipe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without pistachio cream?

Yes, you can omit the pistachio cream for a classic labne crème brûlée, or substitute it with another flavored paste such as almond or hazelnut for a different twist.

How do I know when the custard is done baking?

The edges should be set and firm, while the center remains slightly jiggly but not liquid. It will continue to set as it chills.

Easy Pistachio Crème Brûlée (No Torch Required) Recipe

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★★★★★

4.9 from 135 reviews

• Author: Mariam
• Total Time: 12 hours 37 minutes
• Yield: 6 servings 1x

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Description

This Easy Pistachio Crème Brûlée offers a luscious twist on the classic dessert by incorporating pistachio cream and karoun labne, creating a rich and creamy treat topped with a perfectly hardened caramelized sugar crust—no torch needed. Baked gently in a water bath and finished with a stovetop-prepared caramel topping, this recipe delivers an elegant dessert that’s both impressive and simple to make.

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Ingredients

Scale 1x2x3x

Custard Base

• 2 cups heavy cream
• 1 1/4 cup karoun labne
• 1/4 cup pistachio cream (sweetened)
• 1 cup sweetened condensed milk
• 1 pinch salt

Caramel Topping

• 3/4 cup sugar
• 1/4 cup water

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Instructions

1. Prepare the Base: In a mixing bowl, whisk together the heavy cream, karoun labne, sweetened pistachio cream, sweetened condensed milk, and a pinch of salt until the mixture is smooth and homogenous. Evenly divide the batter among six ramekins, adjusting quantities if your ramekins differ in size.
2. Bake: Preheat your oven to 250°F (121°C). Arrange the ramekins inside a large baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a bain-marie. Bake for 18 to 22 minutes until the edges of the custard are set but the centers remain slightly jiggly.
3. Chill: Once baked, remove the ramekins from the water bath. Cover them securely and refrigerate for at least 12 hours to allow the custard to fully set and develop flavor.
4. Make the Sugar Topping: In a small saucepan over low heat, combine the sugar and water. Stir gently until the sugar is fully dissolved. Increase the heat and allow the mixture to simmer without stirring, swirling the pan gently if necessary, until the caramel turns a deep golden color and reaches a temperature between 300°F-325°F (149°C-163°C).
5. Finish: Immediately pour the hot caramel evenly over the chilled custard-filled ramekins. To quickly harden the sugar topping, place the ramekins into the freezer for about 3 minutes until the caramelized sugar crust solidifies completely.

Notes

• Ensure the water bath’s water is hot but not boiling to avoid cracking the custard.
• The chilled custard can be made a day ahead, making this dessert ideal for advance preparation.
• Use an accurate candy thermometer to achieve the perfect caramel temperature for a crisp topping.
• If karoun labne or pistachio cream are unavailable, substitute with full-fat Greek yogurt and homemade or store-bought pistachio spread, respectively.
• Be cautious when pouring hot caramel, as it can burn skin.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Pistachio Crème Brûlée, No Torch Crème Brûlée, Pistachio Dessert, Baked Custard, Caramel Topping, Easy French Dessert