Francisco Migoya

Frozen Pistachio Crème Brûlée

Preparation info
    • Difficulty

      Medium

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 555 g / 19.58 oz heavy cream
  • 185 g / 6.53

Method

  1. Combine the cream with the pistachio paste, sugar, and salt in a saucepan. Bring to a boil while whisking occasionally. Pass through a fine-mesh strainer and cool over an ice bath.
  2. Once the liquid has cooled, pass the egg yolks through a fine-mesh strainer and combine with the pistachio-cream mixture.
  3. Preheat a convect