Pistachio paste could be used for a lot of different things, but I specifically set out with the intention of making creme brulee. This recipe can be scaled down (my creme brulee recipe only calls for 135g of paste), however, your ability to blend the paste will be affected by the quantity and blender container size you’re using. My experience is that raw pistachios are very difficult to find, however, they are preferred if you can get them. Remember that the quantity of pistachios refers the shelled (and peeled) nuts. To peel them, bring a pot of water to a boil, add the pistachio and boil for about 2 minutes. Strain them from the water and rub the peels off with a towel. Failing to peel them will affect the color of the paste.
- 400g Pistachios
- 56g Water
- 200g Sugar
- 99 Almond Flour
- Add ingredients to Vitamix (or other high power blender) and blend (using the plunger to tamp aggressively) until completely smooth – roughly 1 min.
- Store in the refrigerator in an airtight container until ready to use.
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