Chez Elles’ pistachio and vanilla crème brûlée is to die for. Nadia kindly gave me this recipe which I secretly hoped she wouldn’t want to keep secret! The pudding is rich, thick and decadent and the pistachio paste gives almost macaron-like flavour. Most crème brûlée recipes involve making a custard first; however this method couldn’t be simpler: everything is simply whisked together before being baked, then finished with that distinctive crunchy, sugary topping. You can get pistachio paste online from Sous Chef (www.souschef.co.uk).
Sieve the mix and divide between four ramekins. Place the ramekins in a deep roasting tin and place into the oven. Once the tin is in the oven, fill it with water to about halfway up the sides of the ramekins and
Sprinkle each pudding with one and a half teaspoons of sugar and gently shake the ramekins to make an even layer. Caramelise the tops using a blow torch or place under a very hot grill for a couple of minutes. Using the grill takes a little longer so keep turning the ramekins to make sure they brown evenly.
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