Pistachio & Orange Crème brûlée

Pistachio & Orange Crème Brûlée  Makes 4 4oz ramekins 

Author

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Prep Time: 00:00

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
2. On low heat, heat cream until steaming
3. While cream is heating beat egg yolks and sugar 
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
5. Add cream mixture to egg mixture. Mix throughly
6. Add mixture to ziplocks bag and remove air.  I double bagged 
7. Cook @ 180f for 1hr
8. Add to ramekins 
9. Chill overnight 

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