You know those people that look at a dessert menu and no matter what else is on the menu, feel that compulsion to order the Creme Brûlée? I have never been one of those people until I tried this Pistachio Creme Brûlée vegan style custard. Usually a vanilla custard doesn’t seem to be worth it when you compare it to other dessert options.
I am here to tell you, this custard is far from plain and well worth skipping out on any other desserts you might make or even buy. Even though there are just a few simple ingredients and steps, the complexity in flavor with its burnt sugar and pistachio vanilla bean custard make this deserving of any table.
For me, I plan to serve this for Easter. What better dish to serve than a gorgeous spring green custard? It’s refreshing, you can make it ahead of time, impress your friends and family by torching it in front of them, and its a no-bake custard that you can whip up in no time!
If you haven’t looked to pistachios for nutrition before, it’s time to add them. They are quite high in calories, so you don’t want to eat a lot, but they are also exceptionally high in heart healthy fats, Iron, Calcium, Magnesium, Vitamin A, Vitamin K and Vitamin C.
Ingredients
- Torch or broiler (I used a torch)
- 1 cup overnight soaked raw pistachios (or brought to a boil in water and soaked for 30 minutes)
- 1/2 cup coconut milk + up to 2 tbsp when blending
- 1/2 avocado
- 1/2 cup Rapunzel sugar
- 1 tbsp coconut oil
- 1 tsp chia seeds (I use Sunfood
- 1 tsp vanilla paste
- 1/2 tsp vanilla extract
- pinch salt
- *If you taste it and want it a little sweeter, use maple syrup a tablespoon at a time.
- 3 tbsp room temperature coconut or rapunzel sugar (coconut yields a more brown sugar caramel)
Notes
For the burnt sugar on top: Use rapunzel sugar if you want a crispy crust on top. Use coconut sugar if you want it slightly more chewy like a caramel, but a subtle crispness. I like the 2 sugars blended because the rapunzel sugar burns a little easier than the coconut sugar.
Want to eat this raw? If you want to keep this “raw vegan” don’t use a torch
Instructions
1. Soak your pistachios overnight, or, bring to a boil in water and let them sit for 30 minutes with the heat off.
2. In a high-speed blender, blend all of the custard ingredients.
3. Pour into ramekins. I used 3 small 3″ x 1 1/2″ ramekins, but feel free to use a different size.
4. Refrigerate until ready to serve.
5. Once ready, sprinkle sugar in a thin coat on top and spread with a spoon to create a flat surface.
6. Evenly torch the surface. Don’t be afraid to get close! The hotter the flame the better it will bubble, just don’t leave it in one spot too long or it may turn black. You are looking for a dark brown color. I found the best way to achieve this is to torch the surface 3 times with 30 second breaks in between.
7. Let the surface set for 5 minutes before eating.
Um, yes. I’m drooling. This sounds AMAZING! I’m currently on a sugar detox, so I can’t make it until May. But it’s certainly going on my list as soon as I am done!!
Jen recently posted…30 DAY HEALTHY LIVING & BEYOND CHALLENGE DETAILS
Jen. I will try to hold out till the end of the month. I, too, am on a regimen. But, this one. Wow.
Marjorie Stradinger recently posted…LG
This is a perfect dessert after your detox, Jen! No processed sugars 🙂 Thanks for commenting!
Foodscape recently posted…Pistachio Creme Brûlée Vegan Style
Ok, Michaell. I need you to come to my house, WITH your half cup of rapunzel sugar (I have all of the rest of the ingredients), and make this in my kitchen. We will have to use a broiler. *sigh* Now. My family is begging you. LOL. It’s only 3000 miles from your house–I think.
This has to be one of your most amazing recipes–and the pictures are awesome.
Marjorie Stradinger recently posted…LG
Oh wow! You’re making me blush! Thank you!
Foodscape recently posted…Pistachio Creme Brûlée Vegan Style
Wow, those sound really delicious and mouth-watering! I love the idea of adding pistachios to this…it looks so creamy and all that crusty sugar on top, oh YUM!!
The Vegan 8 recently posted…Peanut Butter Chocolate Chip Cookie Pancakes with Peanut Butter Caramel (Vegan & GF)
Brandi, it really is delicious! I made 3 creme brûlées while my husband was out of town and I ate all 3! The pistachios make it irresistible. You’ve gotta make it! Thanks for commenting!
Foodscape recently posted…Pistachio Creme Brûlée Vegan Style
I’ve been using pistachios quite a bit in desserts lately so this creme brulee is ideal for me to try. I never have made a vegan creme brulee before and definitely am curious to know what this tastes like in comparison to the normal!
Thalia @ butter and brioche recently posted…Dark Chocolate Cremeux Crumble with Red Wine Cherries