You know those people who 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.
Pistachio Creme Brûlée – Vegan Style [Gluten-Free]
3 small 3″ x 1 1/2″ custards
- 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
- 1 tsp vanilla paste
- 1/2 tsp vanilla extract
- pinch salt
- 3 tbsp room temperature coconut or rapunzel sugar (coconut yields a more brown sugar caramel and doesn't burn as easily)
- Soak your pistachios overnight, or, bring to a boil in water and let them sit for 30 minutes with the heat off.
- In a high-speed blender, blend all of the custard ingredients.
- Pour into ramekins. I used 3 small 3″ x 1 1/2″ ramekins, but feel free to use a different size.
- Refrigerate until ready to serve.
- Once ready, sprinkle sugar in a thin coat on top and spread with a spoon to create a flat surface.
- 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.
- Let the surface set for 5 minutes before eating.
If you taste it and want it a little sweeter, use maple syrup a tablespoon at a time. 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.