A rich and creamy French classic flavoured with pistachio paste.
Preheat the oven to 120'C.
Pour the milk and the cream into a saucepan and add the pistachio paste. Bring to the boil. Beat the egg yolks with the sugar then pour the pistachio cream over the eggs. Pour the creme brulee mixture into individual moulds. Place the ramekins in a large roasting tray and half fill with hot water. Carefully transfer the tray to the oven and bake in the oven for 45minutes.
Cool in the fridge and then sprinkle brown sugar over the creme brulees. Use a cook's blowtorch or place under the grill to caramelise the sugar.
«Vary this recipe and replace the pistachio paste with hazelnut praline.»