Pistachio Crème Brûlée With Sour Cherry Sauce Recipes

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PISTACHIO CREAM SAUCE



Pistachio Cream Sauce image

When my friends sister moved in with us, she always was craving a ravioli in a pistachio cream sauce (her favorite from a restaurant where she lived). A few trial runs later she's has a new favorite!

Provided by FruityBev

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup unsalted pistachio nuts, ground coarsely
1/2 medium white onion, chopped
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup parmigiano-reggiano cheese, grated
salt, to taste
pepper
crushed red pepper flakes

Steps:

  • Heat oil in medium sauté pan.
  • Sauté Onions until Translucent (not caramelized).
  • Add pistachios and enough olive oil to lightly coat.
  • Cook for about a minute, the pistachios should not change color.
  • Add cream until heated throughout.
  • Remove from heat.
  • Add seasonings to taste.
  • Serve over pasta of choice.
  • Top with grated cheese.

Nutrition Facts : Calories 252.9, Fat 23.9, SaturatedFat 9.9, Cholesterol 48, Sodium 182.1, Carbohydrate 4.7, Fiber 1, Sugar 1.3, Protein 6.2

PISTACHIO CRèME BRûLéE WITH SOUR CHERRY SAUCE



Pistachio Crème Brûlée with Sour Cherry Sauce image

Categories     Egg     Nut     Dessert     Bake     Cherry     Pistachio     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 cup shelled unsalted pistachios (not dyed red; 4 oz)
5 tablespoons granulated sugar
2 cups heavy cream
3 large egg yolks
6 teaspoons turbinado sugar such as Sugar in the Raw
Sour cherry sauce
Special Equipment
a fine-weave kitchen towel (not terry cloth); 4 (1-cup) gratin or other shallow flameproof dishes; a small blowtorch

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
  • Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
  • Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
  • Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
  • Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
  • Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
  • Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Serve with sour cherry sauce.

PISTACHIO CREME BRULEE WITH BLACKBERRIES AND POMEGRANATE



Pistachio Creme Brulee with Blackberries and Pomegranate image

Provided by Bobby Flay

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

1 quart heavy cream
2 tablespoons pistachio paste
1 vanilla bean
1/2 cup pistachios, toasted
1 cup plus 2 tablespoons sugar, plus more for topping
6 egg yolks
1 pint blackberries
1/4 cup fresh mint, roughly chopped
Seeds of 1 pomegranate

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring 2 quarts of water to a boil. Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios. Steep over medium-low heat 20 minutes, and then remove from the heat.
  • Whisk together 1 cup of the sugar and the egg yolks in a large bowl. Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture. Add in the remaining cream, a little at a time, whisking constantly. When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl.
  • Place 4 creme brulee ramekins into a 2-inch-deep baking pan. Evenly divide the custard between the ramekins, filling to the top. Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins. Cover with aluminum foil.
  • Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes.
  • Remove the ramekins from the water bath and refrigerate.
  • Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes.
  • When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes. Garnish with the blackberry-pomegranate mixture and serve immediately.

CHERRY CREME BRULEE



Cherry Creme Brulee image

Treat your special Valentine or anyone for that matter, to this decadent dessert. A little cherry juice goes a long way in the crème brûlée and will add a punch of antioxidants as a bonus!!

Provided by Chef mariajane

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/4 cups heavy cream
1/3 cup tart cherry juice concentrate
6 egg yolks
8 tablespoons sugar
2 -3 tablespoons sugar, for crust

Steps:

  • In a saucepan, bring cream and cherry juice concentrate to a simmer.
  • In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
  • Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
  • Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
  • Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

Nutrition Facts : Calories 657.7, Fat 55.6, SaturatedFat 33, Cholesterol 466.6, Sodium 61.9, Carbohydrate 36, Sugar 31.8, Protein 6.4

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