Pistachio Pot De Creme
Indulge in the creamy luxury of Pistachio Pot De Creme, a sublime French dessert that marries the nutty richness of pistachios with a silky custard base. This elegant treat starts by infusing whole milk and heavy cream with finely ground raw pistachios, delivering an earthy depth of flavor that sets it apart from classic custards. Carefully baked in a water bath for ultimate smoothness, this dessert is then chilled to perfection, allowing the flavors to meld beautifully. Finished with a delicate garnish of chopped pistachios for a satisfying crunch, this decadent dessert is perfect for dinner parties or an intimate indulgence. With its striking green hue and velvety texture, Pistachio Pot De Creme is sure to impress your guests and satisfy any sweet tooth.
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Recipe Information
Ingredients
- 120 grams raw unsalted pistachios
- 250 ml whole milk
- 250 ml heavy cream
- 80 grams granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon salt
- 30 grams chopped pistachios (for garnish)
Instructions
Preheat your oven to 160°C (320°F). Place six small ramekins or custard cups in a deep baking dish and set aside.
In a food processor or high-powered blender, grind the pistachios into a fine powder. Be cautious not to over-blend, as this may turn the pistachios into a paste.
In a medium saucepan, combine whole milk and heavy cream. Add the ground pistachios and whisk well to combine.
Gently heat the mixture over medium heat until it reaches a simmer. Remove from the heat, cover, and let the pistachios steep for 20 minutes.
After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean saucepan. Discard the remaining pistachio solids.
In a mixing bowl, whisk together egg yolks, sugar, vanilla extract, and salt until smooth and slightly thickened.
Slowly pour the warm pistachio-infused liquid into the egg yolks, whisking constantly to temper the eggs and avoid scrambling.
Strain the custard mixture through a fine-mesh sieve one more time into a clean bowl to ensure a smooth texture.
Carefully ladle or pour the custard into the prepared ramekins, filling each about three-quarters full.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Cover the baking dish loosely with aluminum foil and bake for 40–50 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath using tongs or a towel and let them cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.
Before serving, garnish each Pot De Creme with a sprinkle of chopped pistachios for added texture and flavor.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 103.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 615 mg | 47% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
