Friday, March 20, 2015
Bobby Flay's Pistachio Creme Caramel
Pistachio Creme Caramel
1 1/2 c heavy cream
1 1/2 c whole milk
1 c pistachios, shelled (I rinsed my salted nuts, and didn't add any extra salt)
1 1/2 c sugar
2 T pistachio paste
3 large egg yolks
2 large eggs
1/4 t almond extract or 1 T amaretto
Combine the cream and milk in a medium saucepan and bring to a simmer. Stir in the pistachios, remove from the heat, and refrigerate, covered for at least four hours but up to 24.
Ready seven ramekins (6-8) in a baking dish.
Put 1 c sugar and 1/2 c water in a pan, dissolve the sugar by stirring, then let the syrup sit and darken to a light amber for about 5 minutes. Pour the caramelized sugar into the ramekins.
Preheat the oven to 325.
Add 1/4 c sugar, and the pistachio paste to the cream mixture and bring the mixture to a simmer. While the cream/milk is simmering, whisk the 1/4 c remaining sugar, eggs, and egg yolks together until thicker and lighter. Temper the eggs with the milk mixture, then return to the stove and stir until all the cream is mixed together. Remove it from the heat, and stir in the almond extract. Strain the mixture through a sieve, then ladle the custard into the ramekins. Bake for 40-50 minutes, until the centers jiggle a tiny bit. Cool, then chill in the refrigerator for at least 2 hours. Serve with the raspberry whipped cream.
Raspberry Whipped cream
1 c fresh raspberries
2 T sugar
1 c heavy cream
2 T powdered sugar
1/8 t almond extract or 2 t amaretto
1/2 t vanilla
Combine the raspberries and the sugar together over medium heat, and let them cook, stirring occasionally, until the raspberries have broken up and the sauce is thickened. Cool.
When ready to serve, whip the cream, powdered sugar, vanilla and almond extract together until stiff peaks form. Fold in the raspberry sauce and serve with the creme caramel.