Crème Brûlée Pistachio

Crème Brûlée Pistachio
  1. Take the crème brûlée out of the freezer and remove the plastic wrap from the pot. Note: remove the plastic before defrosting!
  2. Let the pot thaw for ± 4 hours in the refrigerator. Sprinkle a thin layer of sugar over the cream just before serving.
  3. Heat the sugar layer with a butane torch so that the sugar starts to caramelize. Tip: Use our crème brûlée kit for show cooking at the table or instead of a butane torch.
  4. Decoratie with Spongecake Pistachio, Choc-O-Crisp Praliné and a chocolate leaf.

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