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Archaeologists estimate that humans have enjoyed Pistachios for over 9000 years. Legend beholds that King Nebuchadnezzar cultivated Pistachio trees in the Hanging Gardens of Babylon for his wife Amytis in 700 BC. It is also well known that the Queen of Sheba loved pistachios so much that she declared the pistachio a royal food, barring the growth of the fruit for regular consumption during her reign.  Despite the pistachios long and sorted past, they are relatively new to North America, with the first domestic growth occurring just after 1970 in California. 

 


Some pistachio nut benefits include helping to reduce cholesterol levels, fighting disease like cancer, serving as an antioxidant powerhouse improving cellular strength, having moisturizing effect, and containing healthy fats reducing the risk of heart disease. Not to mention this tasty little snack is good for your complexion!
 
Pistachios are rich in vitamin E, which helps defend the body against premature aging and skin cancers. This guilt free snack has natural omega fatty acids and plant nut oils that will keep you waist line in check while adding a beautiful glow to your complexion.
 
We hope you will enjoy this easy pistachio flan recipe provided by the American Pistachio Growers to take advantage of the variety of health benefits pistachios have to offer:
 
 
 
Pistachio Flan with Candied Pistachios: By Chef Lauren Mitterer 
 

Yield:
Six to eight servings

Ingredients:

 
Flan
5 Egg Yolks
2 Eggs
1 1/8 cup Sugar
1/2 tbs Vanilla
1/4 tbs Salt
6 oz milk
3 tbs Pistachio paste
2 cups heavy cream
Caramel
1/2 cup Sugar
1 cup Water
Candied Pistachios
1/2 cup Water
1 cup Sugar
1 cup Pistachios


Instructions:

 
For the Flan Base:
In a large bowl, combine egg yolks, eggs, 1 1/8 cup sugar, vanilla and salt.
 
Combine milk and pistachio paste. Strain into egg mixture through fine chinois using a ladle to press milk nut paste through.
 
Add heavy cream to egg mixture skimming the foam off the top with ladle.
For the Caramel:
In a saucepan, add 1/2 cup water and 1 cup sugar. Cook until caramel becomes amber in color. Carefully pour hot caramel into ramekins. Let cool before adding flan base. Garnish with Candied Pistachios (recipe below) before serving.
 
For the Candied Pistachios:
In a saucepan, add 1/2 cup water  and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Roughly chop.
 
To Assemble:
Pour pistachio flan base into prepared ramekins. Sprinkle chopped candied pistachios over custard. Place ramekins in shallow baking dish, add enough water until it reaches halfway up the ramekins. Bake in 300 degree F over until the custards set. They will have a uniform jiggle similar to jello when done. Remove from baking dish and let come to room temperature. Refrigerate until ready to serve.