Lemoncello & Pistachio Crème Brûlée

Page 125

Cuisine: French | Course Type: Desserts

(1 review)

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Recipe Review

This is the second recipe from this book that is very easy and seems to have a lot of potential, but it just doesn't quite work, for a couple of reasons.

1) finely chopped pistachios are placed in the bottom of the ramekins before adding the cream mixture and baking -- but this just results in soggy nuts that don't add much flavor.

2) the suggested baking temperature (140º C) seems to have been far too low -- after the 40 minute baking time had passed, the cream hadn't set at all. We increased the temp about 40 degrees -- still no progress. We finally just went up to 350º F and took it out nicely set a few minutes later.

Just before serving we added the brown sugar and put it under the broiler. The final flavor was fine but not great; I thought it needed a little more sweetness, but Soupereasy thought it sweet enough.

I would not make this recipe again, but I would try another lemoncello crème brûlée. Rather than doing nuts in the bottom, I think I'd try it with a small pistachio biscotti on the side (I think Fine Cooking has a good recipe for the biscotti).

Update: After the crème brûlée completely cooled the nuts rose to the top and it was a much more appealing dessert.

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Comments

soupereasy - 25th April 2013
It is odd that the nuts came to be on top, surprised me.
However he did suggest in the recipe that it would be better the next day. Wonder if that was what he was referring to?

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