When I was a kid we would go to this little Tavern down the street from my house. It was called the North Pond House back then. It was next to North Pond and boasted karaoke and traditional english pub fare. I ate a lot of fish and chips there and regrettably sang a lot of karaoke as a child (which everyone clapped but I am sure it was funnier than it was actually entertaining). For dessert however they had this ice cream called Spumoni which was an Italian layered slice of heaven as far as I was concerned as a kid (I also think this was an 80s dessert because I never see it anymore). I loved the green layer of pistachio. Pistachio ice cream was a luxury that was not in my fridge at home often. We did popsicles at home. So I loved these visits where I could indulge in my pistachio layer of ice cream. It seemed so fancy back then. So when I was testing creme brulee recipes I remembered my fall visits to the pub with the smell of fireplaces and pumpkins and haystacks in front of the doors of the neighborhood near the pond which was cirlced in orange and red leaves. Pistachio creme brulee would be amazing. I said to myself this weekend “Let’s see if we can make it work”. And I did. Enjoy!

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Pistachio Creme Brulee

Ingredients:

• 1/2cup raw cashews
• 1/2cup pistachios
• 1 avocado (skin and seed removed)
• 1/4cup raw agave
• 1/3cup sugar
• 1 1/2teaspoon agar agar powder (this is vegan gelatin powder found in the asian section of the grocery store)
• 1teaspoon arrowroot powder/starch (don’t use cornstarch due to the high heat, arrowroot is better)
• 1 1/4cups Soy Creamer
• 1 heaping tablespoon of Tofutti Better than Cream Cheese
• Pinch of Salt
• 1teaspoon allspice
• 1/4teaspoon of Vanilla Extract (I use Penzey’s) (or use almond extract)

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Preparation

Place all ingredients in a high powered blender or food processor and mix until smooth. This batter will be quite thick. Consider stirring it with a spatula if needed.

If you do not have a high powered mixer soak cashews  and pistachios for at least 4 hours or overnight so that the batter will not be grainy. Also, place half the nuts in at first and the second half after most ingredients have liquified.

Cook

Preheat oven to 375degrees.

Fill a casserole dish with water to go halfway the height of the  jars you in tend on placing the brulee mixture in. I have used both mason jars and square ramekins before and both come out well. Then sprinkle each jar bottom with extra pistachios. It’s a fun surprise on the bottom. Also remove metal presses from the jars. They will be so redhot it is better to pop them off now.

Pour batter into each jar allowing a little space so that they do not spill over as the casserole dish will be heavy with all the water in it. You need to be careful not to allow water into the jars.

Cook for at least 30 minutes or until the batter is wiggly but not liquidy and slightly firm on top.

Chill

Take jars out of the water with tongs and place on a towel on a drying rack. Let cool 15 minutes and then transfer into the refrigerator for 2-4hours.

Brulee

After the creme is completely firm and chilled through and you are ready to serve. …Take sugar, sprinkle a good layer on each creme top, and brulee with a hand torch until the sugar bubbles, browns, and quickly hardens.

Serve Immediatly.

Serves 6. WW Points 6.

(PS Any of these can be simply custard without the brulee if you do not have a torch)

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XOXOX,

The Hippie Gypsy