Pistachio Cherry Brulee with Cherry Compote

Pistachio Cherry Brulee with Cherry Compote is a delectable dessert that combines the nutty flavor of pistachios with the sweet and tangy taste of cherries. This dish is perfect for those who love to indulge in rich and creamy desserts.
To make this Pistachio Cherry Brulee with Cherry Compote, you will need the following ingredients:

For the Brulee:

- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup shelled pistachios
- 4 egg yolks
- 1/4 cup sugar
- 1 tsp vanilla extract

For the Cherry Compote:

- 2 cups fresh cherries, pitted and halved
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp lemon juice
To start, preheat your oven to 325°F. In a saucepan, heat the heavy cream, milk, and pistachios over medium heat until it comes to a simmer. Remove from heat and let it steep for 10 minutes.
In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until it becomes pale and creamy. Slowly pour the pistachio cream mixture into the egg mixture, whisking constantly.
Strain the mixture through a fine-mesh sieve and divide it evenly among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 30-35 minutes or until the custard is set but still jiggles slightly in the center. Remove from the oven and let it cool to room temperature.
For the cherry compote, combine the cherries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the cherries are soft and the liquid has thickened, about 10-15 minutes.
To serve, sprinkle a thin layer of sugar over the top of each brulee and use a kitchen torch to caramelize the sugar until it forms a crispy crust. Spoon the cherry compote over the top and serve immediately.
This Pistachio Cherry Brulee with Cherry Compote is a perfect combination of creamy and crunchy textures with a burst of sweet and tangy flavors. It is a great dessert to impress your guests and satisfy your sweet tooth.
Type of dish: Dessert
Main ingredients: Pistachios, cherries, heavy cream