Pistachio Creme Brulee with Blackberries and Pomegranate

Name: Pistachio Creme Brulee with Blackberries and Pomegranate
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 pint blackberries; 6 egg yolks; 59 milliliters fresh mint, roughly chopped; 946 milliliters heavy cream; 2 Tbsps pistachio paste; 118 milliliters pistachios, toasted; 1 Seeds of pomegranate; 237 milliliters sugar, plus more for topping; 1 vanilla bean

The recipe Pistachio Creme Brulee with Blackberries and Pomegranate is ready in around 1 hour and 10 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Mediterranean food. This recipe serves 4. One serving contains 1260 calories, 15g of protein, and 104g of fat. Head to the store and pick up heavy cream, pistachio paste, seeds of pomegranate, and a few other things to make it today.

Instructions

Preheat the oven to 325 degrees F.

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Oven

Bring 2 quarts of water to a boil.

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Water

Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios. Steep over medium-low heat 20 minutes, and then remove from the heat.

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Vanilla Bean

Pistachio Nuts

Cream

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Pot

Whisk

Whisk together 1 cup of the sugar and the egg yolks in a large bowl.

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Egg Yolk

Sugar

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Whisk

Bowl

Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture.

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Cream

Egg Yolk

Egg

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Whisk

Add in the remaining cream, a little at a time, whisking constantly. When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl.

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Custard

Cream

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Whisk

Sieve

Bowl

Place 4 creme brulee ramekins into a 2-inch-deep baking pan. Evenly divide the custard between the ramekins, filling to the top. Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins. Cover with aluminum foil.

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Custard

Water

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Aluminum Foil

Baking Pan

Ramekin

Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes.

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Custard

Water

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Baking Pan

Oven

Remove the ramekins from the water bath and refrigerate.

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Water

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Ramekin

Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes.

Ingredients you will need

Pomegranate Seeds

Blackberries

Sugar

Mint

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Bowl

When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes.

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Sugar

Garnish with the blackberry-pomegranate mixture and serve immediately.

Ingredients you will need

Pomegranate

Blackberries

Equipment

Ingredients

Servings:

1pint

blackberries 6

egg yolks 59milliliters

fresh mint, roughly chopped 946milliliters

heavy cream 2Tbsps

pistachio paste 118milliliters

pistachios, toasted 1

Seeds of pomegranate 237milliliters

sugar, plus more for topping 1

vanilla bean

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Amelia Brut rosé Cremant de Bordeaux. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 23 dollars per bottle.