Pistachio Crème Brûlée

Preparation

• • With the rack in the middle position, preheat the oven to 300°F (150°C). Place twelve ¼-cup (60 ml) ramekins in a baking dish.
  • In a small pot over medium heat, warm the milk and cream. Remove from the heat. Add the pistachio cream and whisk until smooth.
  • In a bowl, whisk together the egg yolks and sugar. Gradually pour in the hot milk mixture while whisking. Strain through a sieve.
  • Divide the mixture among the ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 25 minutes or until the custard is slightly firm.
  • Remove the ramekins from the baking dish. Let cool. Cover and refrigerate until completely chilled, about 4 hours.
  • When ready to serve, sprinkle the surface of the crèmes brûlées with sugar. Caramelize with a small culinary torch. Serve immediately.