Prepare Custard

1. Gently heat the Oatly Barista over medium heat until it steams but doesn’t boil.
2. In a protein shaker, combine the Alpro Soy Protein drink, protein powder, pistachio butter, egg yolks, honey, and vanilla extract. Shake well to mix. Once at room temperature, add the Oatly Barista and shake again.

Bake

1. Preheat your oven to 325°F (160°C).
2. Place your ramekins in an ovenproof dish that can hold the ramekins and enough water to come up about halfway around them.
3. Carefully pour the pistachio-flavoured custard mixture into the ramekins, dividing it equally.
4. Boil water and pour it gently around the ramekins to create a water bath.
5. Transfer the dish to the preheated oven and bake for about 25 minutes. Rotate the dish halfway through baking if needed.
6. The custard is done when the top is slightly firm but still wobbly.

Cool

1. Remove the ramekins from the oven and let them cool to room temperature. Then refrigerate them until fully chilled.

Caramelize (Brulee)

1. When ready to serve, sprinkle a thin, even layer of white sugar over the chilled custards.
2. Use a kitchen torch to caramelize the sugar on top until it forms a crisp caramelized layer.
3. Alternatively, you can use the broiler method as described in the Coffee flavoured Creme Brûlée recipe.
4. Allow the caramelized sugar to cool and harden for a few minutes before serving.