Pistachio Crème Brûlée of Pierre Hermé

2017-01-29
  • This Recipe
  • Cuisine : French Cuisine
  • Course : Dessert
  • Difficulty : Easy
  • Category : Course
  • Yield : 6 ramekins
  • Servings : 6
  • Preparation Time : 15 Minutes
  • Cooking Time : 30 Minutes
  • Readiness Time : 2 H
  • This Post
  • Chef : François
  • Category : Recipe
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers 
The Crème brûlée of Pierre Hermé

About this recipe

For a number of years, I was spending my weekends in Catalan country, in northern Spain.

When I’m thinking of it, it was a short 6 hours trip from France that was easy to do.

And weekend after weekend, I developed a taste for « Crema Catalana » which is a kind of Creme Brulée, yet different.
As a result I kept eating Crema Catalanas and not Creme Brulées, until the day I stumbled on a recipe from Pierre Hermé and I just fell in love with it.

Thanks to this recipe, I have now switched back to Creme Brulées !
The Crème brûlée of Pierre Hermé
The Crème brûlée of Pierre Hermé

Source of the recipe

This is a recipe that I found in his book "Plaisirs Sucrés".

Be aware that lots of blogs mention this recipe, but with mistakes.
The Crème brûlée of Pierre HerméThe recipe is on Page 16
The Crème brûlée of Pierre Hermé

Modifications to the original recipe

  • I add

    Pistachio Paste

    instead of grinding pistachios (makes it easier)

Ingredients

The Crème brûlée of Pierre Hermé 
½ Cup Pistachio Paste (100 grams).
For the recipe of Pistachio Paste, click HERE

1 Cup Milk (250 grams)

1 Cup Whipping Cream (250 grams)

2 drops of Almond Extract

3 Egg Yolks

½ Cup Sugar (80 grams)

Steps

The Crème brûlée of Pierre HerméI am using the

Pistachio Paste

(½ Cup or 100 g) instead of grinding pistachios, it’s so easier !

If you live in the states, pistachio pastes can be purchased online easily.
If you live in Los Angeles, check the Surfas stores

All the recipes of Pistachio pastes

The Pistachio Paste of Pierre Hermé
I a mixing bowl, whisk together the

Egg Yolks

(3) and the

Sugar

(½ Cup or 80 g)
The Crème brûlée of Pierre Hermé
The Crème brûlée of Pierre Hermé In a saucepan, warm :
  • the

    Pistachio Paste

    (½ Cup or 100 g),
  • the

    Almond Extract

    (2 drops),
  • the

    Milk

    (1 Cup or 250 g)
  • and the

    Whipping Cream

    (1 Cup or 250 g)
The Crème brûlée of Pierre HerméMy

Pistachio Paste

was too compact and I had to mix it using a hand blender
The Crème brûlée of Pierre Hermé Bring to a boil
The Crème brûlée of Pierre HerméPour the hot liquid onto the eggs/sugar mixture
The Crème brûlée of Pierre HerméWhisk until smooth
The Crème brûlée of Pierre HerméStrain the mixture into a bowl
I find it more convenient to use a container with a pouring spout
The Crème brûlée of Pierre Hermé
The Crème brûlée of Pierre Hermé

Molds

For creme brulées, the typical serving containers are terra cotta ramekins
The Crème brûlée of Pierre HerméPour in the mixture (Hermé says half of an inch deep)
Hermé doesn’t mention to use the traditional roasting tray with hot water, that is so simpler !
The Crème brûlée of Pierre Hermé

Baking

Place in the oven and bake at 245 °F/120 °C
The Crème brûlée of Pierre Hermé
While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)
The Crème brûlée of Pierre Hermé

Cooling down

Take the ramekins out, let them cool down at room temperature.

Placing the ramekins in the fridge to cool completely for at least

2 hours

. This can even be done overnight without affecting the texture.
The Crème brûlée of Pierre Hermé
The Crème brûlée of Pierre Hermé

Caramelizing

You will need a torch which is the best method.

Otherwise, you can use the broiler of your oven
The Crème brûlée of Pierre HerméTake the ramekins out of your fridge
The Crème brûlée of Pierre HerméSpread evenly some Cast Sugar, using a spoon or a strainer
The Crème brûlée of Pierre Hermé
The Crème brûlée of Pierre HerméUsing the torch, melt the sugar and form a crispy top.

You can also use the broiler
The Crème brûlée of Pierre HerméThis is a nice crispy top !
The Crème brûlée of Pierre Hermé
Hermé didn’t mention it, but I like to add some crushed raw unsalted Pistachios
The Crème brûlée of Pierre Hermé
The Crème brûlée of Pierre HerméThe contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !
Try this recipe and share it with friends and family !!
The Crème brûlée of Pierre Hermé

The result and the pix




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