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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 250°F. Set two ovenproof ramekins of about 150 ml capacity in a deep roasting pan. Heat water separately for the water bath.
- Warm the cream in a small saucepan until steaming, without boiling. Meanwhile, stir the weighed yolks and 9 g sugar until smooth. Blend in the honey and pistachio paste.
- Slowly pour the warm cream into the yolk mixture, stirring constantly. Scrape the bowl thoroughly, then pass the mixture through a fine sieve. Divide between the ramekins and skim off surface bubbles.
- Put the pan on the oven rack and carefully add hot water around the ramekins to about halfway up their sides. Keep water out of the custards. Bake, starting to check at about 40 minutes, until the edges are set and the centers tremble gently rather than slosh. Check with a food thermometer that the centers reach at least 160°F; continue baking as needed.
- Lift the ramekins out of the hot water carefully. Let the initial heat subside, then refrigerate within 2 hours of baking. Chill until fully cold and set, allowing at least 4 hours.
- Just before serving, blot any condensation from the cold custard tops. Sprinkle each with about 1 teaspoon sugar in a thin even layer. On a heatproof surface, use a kitchen torch according to its instructions to melt and caramelize the sugar. Let the crust harden briefly, then serve.
Notes
Two small custards are a serving suggestion for this batch.
Use smooth pistachio paste rather than chopped nuts. Sweetened pistachio spreads can change the sweetness and texture.
Keep the custards refrigerated. Add the sugar crust shortly before serving.
