Preparation

In a large bowl, whip the yolks, sugar, pistachio paste and the vanilla scraped out from the vanilla bean. Once done, add cold milk to the mixture then whisk again.

Next, place the bowl with your crème brûlée base in the degassing chamber for three cycles. The procedure will have to be repeated until, after initially swelling, the maximum degree of vacuum sealing is achived followed by the crème collapsing in on itself.

Place the mixture in a bag, being sure to seal it well. At this point, cook in the water bath at a temperature of 83° C for 14 minutes. One important step is to immediately immerse the bag in an ice bath once the time is up. This will instantly stop the cooking process and prevent the formation of any lumps. After a few minutes in the ice bath, allow it to reach a low temperature in a blast chiller.

It's now time to plate! Open the bag (it must be taken directly from the refrigerator at a temperature of +3 degrees) and fill a cup with its contents. Finally, sprinkle brown sugar over the top and use a blowtorch for a few seconds to caramelise the sugar. Wait a few minutes then serve your delicious dessert!