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

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code