Recipes PRO - Pistachio Rosewater Brulee with Rose Petal Garnish

Pistachio Rosewater Brulee with Rose Petal Garnish

Pistachio Rosewater Brulee with Rose Petal Garnish is a delectable dessert that combines the nutty flavor of pistachios with the floral aroma of rosewater. This dish is perfect for those who love to indulge in sweet treats that are both rich and flavorful.

To make this Pistachio Rosewater Brulee with Rose Petal Garnish, you will need the following ingredients:

- 1 cup heavy cream
- 1/2 cup pistachios, shelled and chopped
- 1/4 cup sugar
- 1 tablespoon rosewater
- 4 egg yolks
- 1/4 cup sugar (for caramelizing)
- Rose petals (for garnish)

To start, preheat your oven to 325°F. In a saucepan, heat the heavy cream, pistachios, sugar, and rosewater over medium heat. Stir occasionally until the sugar has dissolved and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks until they are light and frothy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Divide the mixture 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 the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
When you're ready to serve, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust. Garnish with rose petals and serve immediately.
This Pistachio Rosewater Brulee with Rose Petal Garnish is a perfect combination of creamy, nutty, and floral flavors. The custard is silky smooth and the caramelized sugar adds a satisfying crunch. The rose petals add a beautiful touch of elegance to the dish.
Type: Dessert