Asparagus and Pistachio Creme Brulee
Ingredients
- Ingredients
- 300 grams White pepper
- 250 grams Double cream
- 5 egg yolks
- 50 grams Pistachio (unsalted)
- 1 Vanilla bean
- 60 grams sugar
- 2 Tbsps brown sugar
Preparation steps
Peel the bottom third of the asparagus and trim the ends. Cut into pieces and cook in boiling water with 1/2 teaspoon salt and 1 tablespoon sugar for 20 minutes. Strain, pat dry and mix with the pistachios. Puree.
Place the asparagus puree and heavy cream in a pot. Split the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the sugar and bring to a boil. Whip the egg yolks until fluffy then gradually whisk in the warm cream. Strain the liquid through a sieve and distribute between four ramekins. Place in a baking dish, add hot water to about 2 cm (approximately 3/4 inch) below the rim and bake in a preheated oven at 120°C (approximately 250°F) for about 1 hour. Remove from the oven and let cool. Before serving, sprinkle with brown sugar and caramelize with a torch or under a hot broiler.
