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Pistachio Crème Brulée
Makes 1 portion

130g Double Cream
20g Grom Pistachio Spread
2x Egg Yolks
25g Caster Sugar
About 30g of demerara sugar for caramelising the top

Method
1. Bring the cream and pistachio spread to the boil.
2. In a small bowl, whisk the yolks and the sugar for 1 minute to dissolve the sugar.
3. Pour the boiled cream on top of the yolks and use the whisk to stir it together.
4. Pour this mixture into a small ceramic bowl or a couple of ramekins. I work on about 120-150g per portion. Don’t be stingy to your dinner guests!
5. Heat the oven to 120°C.
6. Place a deep baking tray in the oven and put the ramekin in that. Fill the tray with water, ¾ of the way up the ramekin.
7. Bake the cream for about 30-40 minutes. The custard will be only ever so slightly wobbly in the middle.
8. Carefully remove this from the oven and allow it to cool at room temperature, and then transfer it to the fridge to set.
9. Sprinkle demerara sugar over the surface of the cooked cream and wipe any granules that have stuck to the inside edge of the bowl.
10. Use a blowtorch to give the sugar a deep caramel colour, being careful to avoid burning it, as it will taste awful.
11. Serve this within a few minutes so that the sugar is nice and crispy. Serve it with a couple of your favourite biscuits.

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