Pistachio & Orange Crème brûlée

Ingredients for 4

• 4 large Eggs

• 75g Sugar

• 1 1/2 Cups Heavy Cream

• 4 Tbsp Pistachio Paste

• 1/4 Tsp Pistachio Extract

• 1/2 Tsp Vanilla Extract

• 3/4 an Orange of Zest

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC

• Step 2

  On low heat, heat cream until steaming

• Step 3

  While cream is heating beat egg yolks and sugar 

• Step 4

  Once the cream is steaming remove from heat. Add to the cream: Zest Extracts Pistachio paste Cover and let steep and cool for 30 mins

• Step 5

  Add cream mixture to egg mixture. Mix throughly

• Step 6

  Add mixture to ziplocks bag and remove air.  I double bagged 

• Step 7

  Cook @ 180f for 1hr

• Step 8

  Add to ramekins 

• Step 9

  Chill overnight 

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• Step 0

  Put some sugar on top and melt with a torch.  Garnish as desired. 

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