Ingredients
Scale
For the Custard:
- 2 cups heavy cream
- ⅔ cup sugar
- Pinch of salt
- Zest from 2 lemons (use large peels, pith removed)
- ⅓ cup freshly squeezed lemon juice
For the Pistachio Cookie Crumble:
- ⅓ cup pistachios, finely chopped
- 1 teaspoon cane sugar (optional)
- 4 crisp butter cookies (e.g., Biscoff, biscotti, or amaretti), finely chopped
For Garnish:
- Supremes and zest from 1 blood orange
- Mint sprigs (optional)
Instructions
- Make the custard: In a medium saucepan, combine the heavy cream, sugar, and pinch of salt. Add the lemon zest peels. Cook over medium-high heat, stirring occasionally, until the mixture begins to simmer (about 3–4 minutes). Let simmer for an additional 4 minutes to thicken slightly.
- Remove from heat, stir in the lemon juice, and let cool for about 20 minutes. A light skin will form as it cools.
- Strain the mixture into a pitcher or measuring cup to remove the zest, then divide evenly among 6 small bowls or ramekins. Refrigerate until set, about 3–5 hours or overnight.
- Prepare the crumble: In a small bowl, combine the chopped pistachios, cane sugar (if using), and chopped cookies. Stir to combine and set aside.
- Assemble and serve: Before serving, top each custard with a generous sprinkle of pistachio cookie crumble. Add a few blood orange supremes, a bit of zest, and a sprig of mint for garnish. Serve chilled and enjoy!