Pistachio Vanilla Crème Brûlée

Jul 8, 2026 · By VanillaGoods

Dessert Custards puddings creams Origin: Tahitian Vanilla: Beans Medium

Pistachio Vanilla Crème Brûlée in a ramekin with a caramelized sugar crust

Pistachio crème brûlée flavored with a whole vanilla bean. An intermediate recipe: 15 minutes of prep and 40 minutes of cooking, plus chilling; serves 6. Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Prep 15 min

Cook 40 min

Chill 3 hr

Total 3 hr 55 min

Servings 6

Diet —

Ingredients

Adjust yield

servings

2.0 cups (480.0 ml)heavy cream
5.0large egg yolks
½ cup (100.0 g)granulated sugar

Topping

6.0 tbsp (75.0 g)granulated sugar, for the crust
1.0vanilla bean, split and scraped
3.0 tbsp (45.0 g)pistachio paste

Make it at home

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Instructions

Preheat the oven to 325°F (165°C) and bring a kettle of water to a boil for the water bath.
Heat the cream with the vanilla in a saucepan until it steams and bubbles form at the edges, then remove from the heat and let it steep for 10 minutes to deepen the flavor.
Whisk the pistachio paste into the warm cream until smooth.
Whisk the egg yolks and sugar in a bowl until smooth and slightly lightened in color.
Pour the warm cream into the yolks in a slow stream, whisking constantly so the eggs don't scramble, then strain the mixture through a fine sieve.
Divide among six ramekins set in a baking dish. Pour hot water into the dish to reach halfway up the ramekins, then bake at 325°F (165°C) for about 35 minutes, until the centers are just set but still jiggle slightly.
Chill for at least 3 hours. Just before serving, sprinkle an even layer of sugar over each custard and caramelize it with a kitchen torch until it melts into a deep amber, glassy crust.

Tips

Grind pistachios just before using for the brightest green color and freshest flavor.
Don't toss the scraped pods: tuck them into a jar of sugar for homemade vanilla sugar.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Choosing vanilla: Tahitian vanilla (floral, cherry, anise) suits this recipe best; Madagascar (rich, creamy, classic) is a great alternative, and any pure vanilla works.

Recipe FAQ

How long does it take to make crème brûlée?

Plan on 15 minutes of prep and 40 minutes of cooking, plus 3 hr chill. The recipe makes 6 servings.

How should I store crème brûlée?

Refrigerate the baked custards, covered, for up to 3 days. Add and torch the sugar topping just before serving so it stays crisp.

Can I use a different form of vanilla?

Yes. This version uses 1 split vanilla bean. You can swap in 2 teaspoons of vanilla extract, 1 tablespoon of vanilla bean paste, or 1 teaspoon of vanilla powder instead; they're interchangeable at these amounts. Beans give the most visible specks and the fullest aroma.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

447 Calories / serving

33.6g Fat

33.0g Carbs

5.0g Protein

31.6g Sugar

Whole recipe (6 servings): ~2682 cal · 202g fat · 198g carbs · 30g protein · 190g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 447 calories

What it takes to burn one serving

Brisk walking 84 min·4.9 mi·~9850 steps
Walking uphill or incline treadmill 61 min·3.1 mi·~6100 steps
Moderate cycling 45 min·9.0 mi
Swimming laps 63 min
Jogging 44 min·3.7 mi·~7050 steps
Stair climbing 41 min·~3700 steps
Dancing 73 min
Bodyweight circuit training 45 min
Cleaning, errands, or playing with the dog 104 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.