Pistachio Crème Brûlée in Thermomix

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5 December, 2025

🍮 Pistachio Crème Brûlée in Thermomix – Creamy, Elegant and Delicious

A sophisticated dessert ready with ease thanks to the Thermomix

If we talk about desserts that combine luxury, texture and flavorfew achieve as much as one crème brûlée.

Now imagine that traditional softness combined with the green and aromatic touch of pistachio: a recipe that elevates this French classic to new heights. Prepare it with Thermomix Not only does it simplify the most delicate steps, but it guarantees a creamy and homogeneous mixture, perfect for four servings. This dessert not only impresses with its presentation, but also with the explosion of contrast between the caramelized surface and the internal softness.

The pistachio cream It provides an intense, slightly toasted and sweet flavor that blends sublimely with the cream and yolks. The result is a dessert creamy, aromatic and elegantideal for special dinners or to treat yourself to a gourmet treat without getting too complicated.

Pistachio Crème Brûlée in Thermomix

🛒 Ingredients (4 ramekins)

🥛 250 ml whipping cream (heavy cream)
🥚 3 large egg yolks
🍬 50 g sugar + extra to caramelize
🌰 50 g pistachio cream (paste type)
🧂 1 pinch of salt
🌰 Crushed pistachios (optional, to decorate)

👩‍🍳 Step by step preparation

1️⃣ Prepare the mixture in Thermomix

Place the butterfly on the blades.
Put the yolks, sugar, pistachio cream and pinch of salt. Mix 20 sec / speed 3.
Add the cream and kitchen 7 min / 80 °C / speed 2 until the mixture is hot and homogeneous, without boiling.
Remove the butterfly and strain the mixture with a fine strainer to remove any lumps or bubbles.

2️⃣ Fill the ramekins

Distribute the mixture between 4 ramekins, leaving a finger of space on the edge. This will allow for uniform caramelization.

3️⃣ Cook the crème brûlée

Bain Marie in traditional oven: preheat to 150°C, place the ramekins in a tray with hot water up to half their height and bake 25–30 min until the edges are firm and the center slightly jiggly.
Thermomix steamer (Varoma): Cover the ramekins with aluminum foil, place in the Varoma, add 500 ml of water to the glass and cook 25 min / Varoma / speed 1.

Let cool slightly before refrigerating.

4️⃣ Cool

Let it rest 10 min at room temperature and then refrigerate minimum 2 hours or overnight for a perfect texture.

5️⃣ Caramelize

Sprinkle sugar over each ramekin and use a blowtorch to brown until forming a crispy layer.
Optional: add crushed pistachios for a visual touch and extra flavor.

6️⃣ Serve

Serve immediately after caramelizing to enjoy the contrast between the crunchy surface and the soft and aromatic cream.

🌟 Tips and variations

For a more intense flavor, lightly toast the pistachio cream before incorporating it.
You can use brown sugar in the caramelized for a deeper and more aromatic nuance.
Add a touch of liquor (Amaretto or Frangelico) for an adult and sophisticated version.
For a more elegant finish, decorate with fresh mint leaves or a whole pistachio on.

Recipe by Jesus