Pistachio Flan With Candied Pistachios

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6-8

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.

Ingredients

Flan
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

Caramel
1/2 cup water
1 cup sugar

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

Steps

  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

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources