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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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).
- 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
