Pistachio Creme Brule

• 2 cups milk
• 2 cups heavy cream
• 2 14 ounces pistachio paste
• 34 cup superfine sugar
• 7 ounces egg yolks or 10 egg yolks
• 13 cup raw brown sugar

1. Preheat the oven to 250F (120C).
2. CUSTARD: heat the milk, cream, pistachio paste, and only 1/2 cup of the superfine sugar in a pot (large enough to fit the mixture) - whisk until well blended; then slowly bring to a boil.
3. Meanwhile, in a bowl, lightly whisk the egg yolks with the remaining superfine sugar.
4. As soon as the milk mixture comes to a boil, gradually pour it onto the egg mixture (in the bowl); while whisking at the same time.
5. After that is done, ladle the custard into your (6in) gratin dishes and place on a baking sheet.
6. Cook in the oven for 30 minutes, or just until the custard is set (firm).
7. Transfer the gratin dishes to a wire rack or countertop and allow them to get cold (then chill in the refrigerator until ready to serve.
8. *NOTE: When ready to serve sprinkle the raw brown sugar on top of the custards and caramelize with a blowtorch; or under a very hot oven broiler to make a thin, pale brown topping.
9. (SERVE IMMEDIATLEY AFTER).

milk, heavy cream, pistachio, sugar, egg yolks, brown sugar

Taken from www.food.com/recipe/pistachio-cr-me-brule-511537 (may not work)