Pistachio Baked Labne Brûlée
Pistachio Baked Labne Brûlée
Ingredients
For the Labne Custard
- 2 cups Karoun labne
- 1/2 cup sweetened condensed milk
- 1/4 cup cream of pistachio
- 1/4 cup heavy cream
- 1/8 teaspoon salt
For the Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare a baking dish large enough to hold four 4-ounce ramekins. Set aside.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, combine the Karoun labne, sweetened condensed milk, cream of pistachio, heavy cream, and salt. Whisk vigorously until the mixture is smooth, creamy, and uniformly pale green.
⏱️ 5 min
- 3
Divide the pistachio labne mixture evenly among the four 4-ounce ramekins.
⏱️ 2 min
- 4
Place the filled ramekins into the prepared baking dish. Carefully pour hot water into the baking dish, ensuring it comes halfway up the sides of the ramekins. This creates a bain-marie (water bath) for even cooking.
⏱️ 3 min
- 5
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 35-40 minutes, or until the edges of the custards are set but the centers are still slightly jiggly when gently shaken.
⏱️ 40 min•🌡️ 325
- 6
Remove the baking dish from the oven. Carefully remove the ramekins from the water bath and let them cool on a wire rack for 15-20 minutes. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
⏱️ 135 min
- 7
Once the labne custards are chilled, prepare the caramel topping. In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring occasionally until the sugar dissolves.
⏱️ 3 min
- 8
Once the sugar has dissolved, stop stirring and allow the mixture to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a rich amber color. This usually takes about 5-8 minutes. Watch carefully to prevent burning.
⏱️ 8 min
- 9
Immediately and carefully pour the hot caramel over the chilled pistachio labne brûlées, dividing it evenly among the four ramekins. The caramel will quickly harden.
⏱️ 2 min
- 10
Allow the caramel to cool and fully harden at room temperature for about 5-10 minutes before serving. Serve by cracking the hardened caramel topping with a spoon.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Baked Labne Brûlée
Ingredients
For the Labne Custard
- 2 cups Karoun labne
- 1/2 cup sweetened condensed milk
- 1/4 cup cream of pistachio
- 1/4 cup heavy cream
- 1/8 teaspoon salt
For the Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare a baking dish large enough to hold four 4-ounce ramekins. Set aside.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, combine the Karoun labne, sweetened condensed milk, cream of pistachio, heavy cream, and salt. Whisk vigorously until the mixture is smooth, creamy, and uniformly pale green.
⏱️ 5 min - 3
Divide the pistachio labne mixture evenly among the four 4-ounce ramekins.
⏱️ 2 min - 4
Place the filled ramekins into the prepared baking dish. Carefully pour hot water into the baking dish, ensuring it comes halfway up the sides of the ramekins. This creates a bain-marie (water bath) for even cooking.
⏱️ 3 min - 5
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 35-40 minutes, or until the edges of the custards are set but the centers are still slightly jiggly when gently shaken.
⏱️ 40 min•🌡️ 325 - 6
Remove the baking dish from the oven. Carefully remove the ramekins from the water bath and let them cool on a wire rack for 15-20 minutes. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
⏱️ 135 min - 7
Once the labne custards are chilled, prepare the caramel topping. In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring occasionally until the sugar dissolves.
⏱️ 3 min - 8
Once the sugar has dissolved, stop stirring and allow the mixture to boil. Continue to cook, swirling the pan occasionally, until the caramel turns a rich amber color. This usually takes about 5-8 minutes. Watch carefully to prevent burning.
⏱️ 8 min - 9
Immediately and carefully pour the hot caramel over the chilled pistachio labne brûlées, dividing it evenly among the four ramekins. The caramel will quickly harden.
⏱️ 2 min - 10
Allow the caramel to cool and fully harden at room temperature for about 5-10 minutes before serving. Serve by cracking the hardened caramel topping with a spoon.
⏱️ 10 min