Pierre Hermé’s Pistachio Crème Brûlée2017-01-29
- 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
- Share This Recipe
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers
|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 !
Source of the recipeThis is a recipe that I found in his book "Plaisirs Sucrés".
Be aware that lots of blogs mention this recipe, but with mistakes.
Modifications to the original recipe
½ Cup Pistachio Paste (100 grams).
For the recipe of Pistachio Paste, click HERE1 Cup Milk (250 grams)1 Cup Whipping Cream (250 grams)2 drops of Almond Extract3 Egg Yolks½ Cup Sugar (80 grams)
|I 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
| In a saucepan, warm :|
BakingPlace in the oven and bake at 245 °F/120 °C
|While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)|
Cooling downTake 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.
CaramelizingYou will need a torch which is the best method.
Otherwise, you can use the broiler of your oven
|The contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !|
The result and the pix
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