Pistachio Flan with Candied Pistachios

By Chef Lauren Mitterer

flan with candied pistachios

 

Yield

5 to 8 Servings

Ingredients

Flan:

5 Egg yolks

2 Eggs

1 1/8 cup Sugar

1/2 Tbsp Vanilla

1/4 Tbsp Salt 6 ounces Milk

3 tablespoons Pistachio paste 2 cups heavy cream

 

Caramel:

½ cup Water

1 cup Sugar

 

Candied Pistachios:

½ cup Water

1 cup Sugar

1 cup American pistachio kernels

Instructions

For the Flan base:
In a large bowl, combine egg yolks, eggs, 1 1/8 cup sugar, vanilla, and salt.

Combine milk and pistachio paste. Strain into egg mixture through fine chinois using a ladle to press milk nut paste through

Add heavy cream to egg mixture skimming the foam off the top with a ladle.

For the Caramel:
In a saucepan, add 1/2 cup water and 1 cup sugar. Cook until caramel becomes amber color. Carefully pour hot caramel into ramekins. Let cool before adding flan base.
Garnish with Candied Pistachios (recipe below) before serving.

For the Candied Pistachios:
In a saucepan add 1/2 cup water and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Roughly chop.

To Assemble:
Pour pistachio flan base into prepared ramekins. Sprinkle chopped candied pistachios over custard. Place ramekins in a shallow baking dish, add enough water until it reaches halfway up the ramekins. Bake in a 300˚ F. oven until the custards set. They will have a uniform jiggle- similar to jello.

Remove from baking dish and let come to room temperature. Refrigerate until ready to serve.