Rosewater Crème Brûlée with Pistachio

Name: Rosewater Crème Brûlée with Pistachio
Total time: 50 min
Yield: 1 serving
Cuisine: French
Ingredients: 1/2 cup heavy cream; 1/2 cup milk; 1 tablespoon rosewater; 2 egg yolks; 2 tablespoons granulated sugar; 1 tablespoon powdered sugar; 2 tablespoons crushed pistachios

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50 minTotal time

mediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Heavy cream Use an equal amount of whipping cream for a similarly rich custard.
Milk Use an equal amount of whole milk.
Crushed pistachios Use an equal amount of finely chopped almonds for a similar crunchy garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein7 g

Carbohydrates24 g

Fat25 g

Fiber 1 g · Sugar 22 g · Sodium 70 mg

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This delightful dessert marries the creamy richness of French crème brûlée with the floral notes of Middle Eastern rosewater, topped with crunchy pistachios for a perfect finish.

French

Steps

Preheat your oven to 325°F (160°C).
In a saucepan, combine the heavy cream, milk, and rosewater. Heat until just simmering, then remove from heat.
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Strain the mixture through a fine sieve into a measuring jug to remove any lumps.
Pour the mixture into a ramekin and place it in a baking dish filled with hot water (bain-marie).
Bake for 30-35 minutes until set but still slightly jiggly in the center.
Remove from the oven and let cool, then refrigerate for at least 2 hours or until chilled.
Before serving, sprinkle powdered sugar on top and caramelize with a kitchen torch until golden brown.
Garnish with crushed pistachios before serving.

Tips for Rosewater Crème Brûlée with Pistachio

A properly set custard should look mostly firm at the edges with a small, gentle wobble in the center; baking too long can make it grainy.
Use a shallow ramekin for more even setting, and keep water from splashing into the custard during baking.
Rosewater varies in strength, so taste the warm cream mixture before combining and keep the floral note delicate.

Drink pairing

A small glass of late-harvest Riesling
Its gentle sweetness and floral, fruity notes complement the rosewater while balancing the creamy custard.

0% option: A cup of lightly brewed jasmine tea

Storage

Cover and refrigerate leftovers promptly; keep for 3–4 days. The sugar topping may soften in storage, so it is best enjoyed soon after caramelizing.

Frequently asked questions

Why is the center still wobbly?

A slight wobble is expected when the custard is done; it will firm further as it chills. A liquid-looking center may need more baking time.

Can I make the custard ahead?

Yes. Chill the custard, covered, for up to 3–4 days, then add and caramelize the sugar topping shortly before serving.

What if I don't have a kitchen torch?

The torch gives the most controlled caramelized top. Without one, serve the chilled custard without the crisp sugar crust rather than using an unsuitable appliance.