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 University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources