Pistachio Rum Creme Brulee

Preheat oven to 350ºF.

In a medium sauce pan, heat cream and vanilla scraped from bean until almost boiling over medium heat.
While cream is heating, take a medium mixing bowl and beat egg yolks and 1/3 cup sugar until light in color, about 5 minutes.

As soon as cream is ready to boil, remove from heat and add about 1/2 cup cream mixture to eggs and mix quickly (you do not want the eggs to cook). Pour egg mixture into cream and mix until well combined. Add rum extract and pistachios and mix.

Pour mixture into ramekins (we use 6-ounce ramekins). Place ramekins in 9×13 baking pan and place in oven. Pour warm water into pan around ramekins and bake for 30–40 minutes until slightly set. Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days.

Remove from fridge and divide remaining sugar on top of each dish. Brown sugar using a torch. Allow to cool for 5 minutes before serving.