Easy Pistachio Crème Brûlée (No Torch Required)
Serves 6
10 mins prep
25 mins cook
720 mins Chill
755 mins total
A creamy pistachio crème brulee but made with labneh base and topped with a perfectly crunchy stovetop caramel. This nutty, creamy dessert is fully make-ahead and requires zero kitchen torches.
Prepare the Base: Whisk together heavy cream, labne, pistachio cream, sweetened condensed milk, and salt until smooth. Divide the mixture evenly among 6 ramekins (adjust for the size of your ramekin dishes).
cup heavy cream
cup karoun labne
cup pistachio cream
cup sweetened condensed milk
pinch salt
Bake: Preheat oven to 250°F (121°C). Place ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 18-22 minutes until the edges are set but the center remains jiggly.
Chill: Remove ramekins from the water bath. Cover well and refrigerate for at least 12 hours.
Make the Sugar Topping: Combine sugar and water in a saucepan over low heat. Mix until dissolved. Increase heat to a simmer and cook without stirring until deeply golden and the temperature reaches 300°F-325°F (149°C-163°C). Swirl the pan gently if needed.
cup sugar
cup water
Finish: Pour the hot caramel immediately over the chilled baked labne. Place in the freezer for 3 minutes until the sugar has fully hardened.
