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Pierre Hermé’s Pistachio Crème Brûlée

2017-01-29
  • This Recipe
  • Cuisine: French Cuisine
  • Course: Crème Brulée, 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
  • Share This Recipe
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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.
Pierre Hermé’s Crème brûléeThe recipe is on Page 16
Pierre Hermé’s Crème brûlée

Modifications to the original recipe

  • I add

    Pistachio Paste

    instead of grinding pistachios (makes it easier)

Ingredients

Pierre Hermé’s Crème brûlée 
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

⅓ Cup Sugar (80 grams)

Steps

Pierre Hermé’s Crème brûléeI 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 recipes of Pistachio Pastes

Pierre Hermé’s Pistachio Paste

All the Recipes of Pistachio Pastes are HERE


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 brûléeMy

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 brûléePour the hot liquid onto the eggs/sugar mixture
Pierre Hermé’s Crème brûléeWhisk until smooth
Pierre Hermé’s Crème brûléeStrain the mixture into a bowl
I find it more convenient to use a container with a pouring 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 brûléePour 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 !
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 brûléeTake the ramekins out of your fridge
Pierre Hermé’s Crème brûléeSpread evenly some Cast Sugar, using a spoon or a strainer
Pierre Hermé’s Crème brûlée
Pierre Hermé’s Crème brûléeUsing the torch, melt the sugar and form a crispy top.

You can also use the broiler
Pierre Hermé’s Crème brûléeThis 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 brûléeThe 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 result and the pix




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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

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Almonds

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Basil

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Beef

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Beef stock

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Brown sauce

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Buttermilk

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Candied orange

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Cardamom

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Chili powder

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Chipotle

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Chorizo

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Choux dough

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Cloves

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Coco milk

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Coconut

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Coconut bavarian cream

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Cognac

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Coriander powder

,

Crème fraiche

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Curry powder

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Diced bacon

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Espelette pepper

,

Fennel

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Fenugreek

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Fermented milk

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Fish

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Fish stock

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Fish stock

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Genoa bread

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Gianduja

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Glucose

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Grand marnier ice cream

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Ham

,

Hazelnuts

,

Hoisin sauce

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Ice cream

,

Icing fondant

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Inverted sugar

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Ketchup

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Ladyfingers

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Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

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Masa

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Mascarpone

,

Mascarpone cream

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Milk chocolate

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Mint

,

Mushrooms

,

Nutmeg

, Onions,

Orange juice

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Orange zests

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Palm sugar

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Parmesan cheese

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Parsley

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Passion fruit

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Pastis

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Pastry dough

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Pearl sugar

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Peppers

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Pineapple

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Pistachio paste

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Pistachios

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Pork

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Potatoes

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Powdered anis

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Puff dough

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Rabbit

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Raspberries

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Red wine

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Rice

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Rice vinegar

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Ricotta cheese

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Rye flour

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Sablée Dough

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Salmon

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Shallots

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Spinach leaves

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Strawberries

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Strawberry jam

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Sweet Tart Dough

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Syrup

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Tomato paste

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Tomatoes

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Tonka bean

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Tuna fish

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Turmeric

, Vanilla,

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)

Total