Pistachio Flan With Candied Pistachios

Menu Part: 
Cuisine Type: 

Chef Mitterer lends excitement to a traditional flan by adding pistachio paste to the custard mixture and crowning the finished dessert with candied pistachios. It makes an impressive finale to dinner as well as a satisfying late-afternoon or late-night indulgence to enjoy with a cup of coffee or a glass of brandy.


5 egg yolks
2 eggs
1 1/8 cups sugar
1/2 tbsp. vanilla extract
1/4 tbsp. salt
6 oz. milk
3 tbsp. pistachio paste
2 cups heavy cream

1/2 cup water
1 cup sugar

Candied Pistachios
1/2 cup water
1 cup sugar
1 cup pistachios, shelled


  1. Prepare flan base: In a large bowl, combine egg yolks, eggs, sugar, vanilla and salt. In small bowl, combine milk and pistachio paste. Strain milk into egg mixture through fine chinois, using a ladle to press milk nut paste through. Add heavy cream to egg mixture, skimming the foam off the top with a ladle; set aside.
  2. Prepare caramel: In small saucepan, combine water and sugar. Cook until caramel becomes amber color. Carefully pour hot caramel into ramekins; let cool.
  3. Meanwhile, prepare candied pistachios: In med. saucepan, combine water and sugar. Cook until caramel becomes amber color; stir in shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely; roughly chop.
  4. Preheat oven to 300°F. Pour flan base into prepared ramekins. Sprinkle chopped candied pistachios over base. Place ramekins in a shallow baking dish; add enough water until it reaches halfway up the ramekins. Bake until the custards set (they will have a uniform jiggle—similar to gelatin.)
  5. Remove ramekins from baking dish and let come to room temperature. Refrigerate until ready to serve.  
Source: Recipe and photo courtesy of American Pistachio Growers

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