Chocolate Crème Brûlée with Pistachios

📝 Ingredients

• 250 ml whipping cream
• 250 ml whole milk
• 45 g sugar (+ more for the caramelized crust)
• 4 egg yolks
• 80 g pistachios (weight with shells, half amount if peeled) (+ more to decorate)
• 2 tbsp unsweetened cocoa powder
• optional: chopped chocolate and flowers to decorate

👨‍🍳 Instructions

1. 1Peel the pistachios if they have shells on and rinse them if salted. Toast in a preheated oven at 180C until fragrant (5-10min) and then chop once cooled down.
2. 2Put the cream and milk in a pot with half the sugar on medium heat until a nice amount of steam comes out (don't let it actually boil).
3. 3Whisk the other half of the sugar into the egg yolks and do it as soon as you mi them because if not the egg yolks form a skin that cannot be dissolved. Also add the cocoa powder to the yolks in small amounts. Sift it as you do so to trap any large lumps of cocoa.
4. 4Add about a third of the steaming milk onto the yolks and whisk really fast to incorporate. If you take too long the yolks will cook into lumps.
5. 5Add the rest of the milk confidently as now the yolks won't scramble.
6. 6Mix half the pistachios into the mix and fill the ramekins up to the line they have inside. Then add the rest of the pistachios into each mould and carefully mi them in.
7. 7Take to a preheated oven at 120C on a bain marie with boiling water for 40-50min or until it only jiggles slightly if you move it.
8. 8Let them come to room temperature and then take them to the fridge for at least 4 hours and a maximum of 4 days.
9. 9Take them out and add a teaspoon of sugar on top. Move it around tapping it gently so the sugar spreads in a thin layer. Clean the edges if sugar has stuck there.
10. 10Blowtorch until caramelized or take to the top shelf in the oven with the broiler on maximum (keep an eye on it, it happens fast!)
11. 11Wait for the sugar to cool down and decorate.