Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Crème Caramel with Pistachio Whipped Cream
Ingredients
For the crème caramel
- 1 liter Charalambides Christis fresh whole milk (3% fat)
- 180 g sugar
- 5 eggs
- 2 egg yolks
- 1 tsp liquid vanilla
For the caramel
- 150 g sugar
- 3 tablespoons water
For the pistachio whipped cream
- 250 ml Charalambides Christis heavy cream (35% fat)
- 2 heaped tablespoons pistachio cream
- 1 tablespoon powdered sugar
Instructions
Preheat the oven to 160°C (320°F).
In a small saucepan, combine the sugar and water and cook until a golden caramel forms.
Immediately pour the caramel into a rectangular mold and carefully spread it over the base.
Heat the milk without letting it boil.
In a bowl, whisk the eggs, egg yolks, sugar, and vanilla.
Slowly add the warm milk while stirring continuously.
Strain the mixture and pour it into the mold.
Place the mold in a baking tray filled with hot water and bake in a bain-marie for about 50–60 minutes.
Let it cool completely and refrigerate until fully set.
For the whipped cream, whip the heavy cream with the powdered sugar until it begins to thicken, then add the pistachio cream.
Unmold the crème caramel and serve with the pistachio whipped cream on top or on the side.
