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Pierre Hermé’s Pistachio Crème Brûlée

2017-01-29
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Sunday January 29, 2017
  • 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 



Pierre Hermé’s Crème brûlée

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 !

Pierre Hermé’s Crème brûlée


Pierre Hermé’s Crème brûlée

Pierre Hermé’s Crème brûlée

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. I am giving you the authentic one here!
Pierre Hermé’s Crème brûlée
The recipe is on Page 16

Pierre Hermé’s Crème brûlée


Modifications to the original recipe


Ingredients

Pierre Hermé’s Crème brûlée
 
½ Cup Pistachio Paste (100 grams). Pour les recettes maison, voir ICI.
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. 4 Tablespoons or 60 grams

⅓ Cup Sugar (80 grams)

Steps

Pierre Hermé’s Crème brûlée
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

La pâte de pistaches

Pierre Hermé’s Crème brûlée

I a mixing bowl, whisk together the

Egg Yolks

(3) and the

Sugar

(⅓ Cup or 80 g)

Pierre Hermé’s Crème brûlée
Pierre Hermé’s Crème brûlée
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)
Pierre Hermé’s Crème brûlée
My

Pistachio Paste

was too compact and I had to mix it using a hand blender
Pierre Hermé’s Crème brûlée
Bring to a boil
Pierre Hermé’s Crème brûlée
Pour the hot liquid onto the eggs/sugar mixture
Pierre Hermé’s Crème brûlée
Whisk until smooth
Pierre Hermé’s Crème brûlée
Strain the mixture into a bowl

I find it more convenient to use a measuring cup with spout

Pierre Hermé’s Crème brûlée
Pierre Hermé’s Crème brûlée

Molds

For creme brulées, the typical serving containers are terra cotta ramekins
Pierre Hermé’s Crème brûlée
Pour in the mixture: Hermé mentions 0.39" (or 25/64" or 1 cm) deep, yet I prefer 0.78" (or 25/32" or 2 cm)

Hermé doesn’t mention to use the traditional roasting tray with hot water, that is so simpler !

Pierre Hermé’s Crème brûlée

Baking

Place in the oven and bake at 245 °F / 120 °C

Pierre Hermé’s Crème brûlée

While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)

Pierre Hermé’s Crème brûlée

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.

Pierre Hermé’s Crème brûlée
Pierre Hermé’s Crème brûlée

Caramelizing

You will need a torch which is the best method.

Otherwise, you can use the broiler of your oven
Pierre Hermé’s Crème brûlée
Take the ramekins out of your fridge
Pierre Hermé’s Crème brûlée
Spread evenly some Cast Sugar, using a spoon or a strainer

Pierre Hermé’s Crème brûlée
Pierre Hermé’s Crème brûlée
Using the torch, melt the sugar and form a crispy top.

You can also use the broiler
Pierre Hermé’s Crème brûlée
This is a nice crispy top !

Pierre Hermé’s Crème brûlée

Hermé didn’t mention it, but I like to add some crushed raw unsalted Pistachios

Pierre Hermé’s Crème brûlée
Pierre Hermé’s Crème brûlée
The contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !

Result

Try this recipe and share it with friends and family !!

Pierre Hermé’s Crème brûlée


Pierre Hermé’s Crème brûlée


The other recipe of Crème Brulées

Pierre Hermé’s Vanilla Crème Brûlée


The result and the pix




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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut bavarian cream

,

Coconut cream

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Passion fruit

,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pineapple

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

, Rum,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

,

Strawberry jam

,

Sweet Tart Dough

,

Syrup

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



½ Cup Pistachio Paste (100 g)

1 Cup Milk (250 g)

1 Cup Whipping Cream (250 g)

2 drops of Almond Extract

3 Egg Yolks

⅓ Cup Sugar (80 g)