Pistachio Crème Brule

"This is a very easy dish & it’s always a favorite for my friends. Although this dish may have a lot of steps; I PROMISE YOU IT IS WORTH THE WAIT!!! :) “(Depending on how many people you’re serving; you may have leftovers). And if you can't find pistachio paste, you can make your own by- pounding freshly skinned pistachios in a mortar until it comes to a smooth paste.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• custard

• 2  cups milk
• 2  cups heavy cream
• 2 1⁄4 ounces  pistachio paste
• 3⁄4 cup  superfine sugar
• 7  ounces  egg yolks or 10  egg yolks
• 1⁄3 cup raw brown sugar

Directions

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.(SERVE IMMEDIATLEY AFTER).