Recipe for 4 creme brulee pistachio:
-5 egg yolks
-50cl of full cream
-60g of pistachio paste
-30g of whole milk powder
-60g of powdered sugar
-1/2 sheet of gelatin
Preheat oven to 100°C.
Start by soaking the gelatin sheets (well, the half sheet!!) in cold water.
Place yolks, milk powder and pistachio paste in a bowl.
I prefer this sugar for “burning” creams, rather than brown sugar or whatever. It caramelizes quickly without the risk of heating up the cream underneath.