Pistachio Flan


Pistachio paste:
100 g whole pistachios
2-3 tablespoons water (or 1 tablespoon rose syrup and 1-2 tablespoons of water)

80 g sugar, for caramel
6 egg yolks
500 ml heavy cream
70 g sugar, for the cream
ca.100 g of pistachio paste

Preparation: ca. 30 minutes
Cooking time: about 1 hour 10 minutes
Accessories: Food Processor



  1. Preheat the oven to 170 ° C
  2. Blend pistachios with water (or rose water)  in the Food Processor until creamy
  3. Meanwhile, heat 80g sugar in a heavy medium saucepan, and cook without stirring until syrup turns amber
  4. Quickly pour caramel into an ovenproof dish. (ca. 1 L large)
  5. Whisk the egg yolk, heavy cream, remaining sugar, pistachio paste and pour custard over the caramel layer.
  6. Pour enough hot water into baking pan to come halfway up sides of the ovenproof dish.
  7. Cover the custard with aluminum foil and bake until center of flan is gently set, ca. 1 hour 10 minutes.
  8. Remove from the water bath, cool completely, and refrigerate for at least 3-4 hours, better overnight
  9. Using a sharp knife, loosen the edge of the flan and turn it on a serving plate.
  10. Serve with chopped pistachios.


Baked in partnership with Kenwood Switzerland

Pin It on Pinterest