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Pistachio Rum Crème Brulée

A unique spin on a classic french custard dessert

  • Total Time: 2 hours 40 mins
  • Yield: 6 portions 1x


  • 6 egg yolks
  • 2 C heavy whipping cream
  • 1/3 C plus 1/4 C granulated sugar
  • 1 vanilla bean
  • 1/4 tsp rum extract
  • 1/4 C chopped pistachios


  1. Preheat oven to 350 degrees F.
  2. In a medium sauce pan, heat whipping cream and vanilla extract scrapped from bean until almost boiling over medium heat.
  3. While cream is heating, take a medium mixing bowl and beat egg yolks and 1/3 C sugar until light in color (about 5 minutes).
  4. As soon as cream is ready to boil, remove from heat and add about 1/2 cup of cream to eggs and mix quickly (you do not want the eggs to cook).
  5. Pour egg mixture into cream and mix until well combined.
  6. Add rum extract and pistachios and mix.
  7. Pour mixture into 6 ramekins (we use 6 oz ramekins) and place in 9x13 baking pan and place in oven.
  8. Pour warm water into pan to surround ramekins and bake for 30-40 minutes until slightly set.
  9. Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days.
  10. Remove from fridge and divide remaining sugar on top of each dish
  11. Brown sugar using a torch.
  12. Allow to cool for 5 minutes before serving.
  • Author: Superman Cooks
  • Prep Time: 2 hours
  • Cook Time: 40 mins
  • Category: Dessert
  • Cuisine: French

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