Please enter the email you’re using for this account.
Parve
Medium
6 Servings
Allergens 
2 Hours
Diets
I was eating at a high-end restaurant in Israel and they served an all-pistachio creme brûlée dessert. I was really inspired by the delicious flavors in pistachios. I paired it with a delicious pistachio cream and delicious crumbs of pistachio cake.
1 cup pistachios
1 tablespoon sugar
1 cup + 1/2 cup liquid whip topping such as Kineret, divided
1/2 cup white chocolate chips
6 egg yolks
sugar, to sprinkle
1/2 cup chopped pistachios
6 egg whites
1/2 cup sugar
1 cup pistachios
6 (4-inch) silicone popsicle molds
6 popsicle sticks
In a food processor fitted with the S blade, process two cups pistachios until finely ground. Remove half and set aside for the cake. Add the sugar to the bowl of the processor.
In a double boiler, or in the microwave in 20-second intervals, melt the white chocolate with 1/2 cup whip topping. Add to the food processor and blend for five to seven minutes, until a smooth and creamy pistachio cream is formed. Remove 1/2 cup and set aside for step 10.
Transfer the remaining pistachio cream to a saucepan and add remaining one cup whip topping. Place over low heat for five minutes, until it starts bubbling along the edges. Remove from the heat.
In a bowl, beat the egg yolks until creamy and light in color. Slowly, add the mixture from the saucepan, continuing to beat until combined.
Preheat oven to 300 degrees Fahrenheit. Place silicone popsicle molds in a sheet pan. Place popsicle sticks in the molds. Pour water into the sheet pan so that it comes partially up the sides of the molds (like a water bath). Fill the molds with the crème brûlée mixture (from step 4).
Bake for 20 minutes, set aside to cool for 10 minutes, then transfer to the freezer until the pops harden, about two hours. Carefully remove the pops from the molds and arrange them in a single layer on a sheet pan lined with parchment paper, leaving space between them.
Sprinkle sugar over the pops on a diagonal (you can use a sheet of paper to help you stay in the lines), then use a kitchen torch on low to caramelize the sugar. Sprinkle pistachios along the line where the sugar starts. Return to the freezer, removing 30 minutes before serving.
Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with Gefen Parchment Paper.
In a bowl, beat the egg whites. Add the sugar and beat until stiff peaks form. Fold in the reserved ground pistachios. Pour into the prepared pan and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool.
Use the back of a spoon to shmear a stripe of the reserved pistachio cream across each plate. Top with a crème brûlée pop and crumble some cake on the side.
Photography and Styling by Yossi and Malky Levine
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation