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Jonathan Cartwright This recipe brought to you by:

Jonathan Cartwright

Featured Chef Jonathan Catwright, Group Chef de Cuisine, Grace Hotels, and Executive Chef, The White Barn Inn, Kennebunkport, ME.

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Pistachio Crème Brûlée with Strawberry Sorbet

Executive Chef Jonathan Cartwright shares this recipe from The White Barn Inn in Kennebunkport, Maine.
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Pistachio Creme Brulee Recipe

Serves: 4


For crème brûlée:

4 cups heavy cream
1⅔ cups milk
1 cup pistachio paste
1½ cup sugar
1⅓ cup egg yolks
2 eggs

For strawberry sorbet:

2¼ cups water
2 cups sugar
4 cups fresh strawberry puree


For crème brûlée:

1. Boil the cream, milk, pistachio paste and sugar together. Slowly add one-third of the mix to the beaten egg yolks, and then slowly add the remainder of the mix, whisking constantly (tempering).

2. Once the yolks are tempered, return them to a clean pan and cook until the mixture coats the back of a wooden spoon. Note: Do not boil this custard mixture or the eggs will scramble.

3. Pour the mix into a baking pan and cook in a water bath in an oven at 210 degrees F for 45-50 minutes, checking that it is has set evenly through the tray. 

For strawberry sorbet:

1. In a large saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved. Place the puree in a large bowl. Pour the hot sugar syrup over the puree and stir well to blend.

2. Let cool to room temperature. Freeze in an ice-cream machine, following manufacturer’s instructions.

3. Serve sorbet alongside warm crème brûlée.


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