From: Corporate Executive Pastry Chef Jonathan St. Hilaire, Concentrics Restaurant Group, Atlanta. Yield: 8 individual servings. St. Hilaire Pistachio Creme Brulee: 1 qt. half and half 1 qt. heavy cream zest of one lemon 1 vanilla bean 1 cinnamon stick 1 star anise 1/4 tsp. vanilla extract 30 oz. granulated sugar 2 cups whole pistachios 18 egg yolks 10 sheets of gelatin 3-1/2 qt. whipped cream Pastry Creme (Yields 2-1/4 ...

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