Pierre Hermé’s Pistachio Crème Brûlée

2017-01-29

This Recipe
Chef: Pierre Hermé
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
Posted on: Sunday January 29, 2017
Comments : No Comment
Languages : English | Français

Ingredients
Whipping cream, Almond extract, Egg yolks, Pistachio paste,

Book
Plaisirs Sucrés

La version Française se trouve ICI

A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers

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 !

Source of the recipe

This is a recipe that I found in Pierre Hermé's book "Plaisirs sucrés".

Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!

To purchase online, see HERE

The recipe is on page 16

Plaisirs sucrés

Modifications to the original recipe

I add
Pistachio Paste
instead of grinding pistachios (makes it easier)
I bake at 245 °F / 120 °C instead of 220 °F / 100 °C

Ingredients

½ Cup Pistachio Paste (100 grams). The recipes, are HERE.
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)

Caramel

some Sugar

Steps

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

The Pistachio Paste

You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself

I am showing you a few recipes HERE

All recipes of Pistachio Pastes

All the Recipes of Pistachio Pastes are HERE

Pistachio Paste Fiddyment Farms

Pistachio Butter

1. I a mixing bowl, whisk together the

Egg Yolks

(3) and the

Sugar

(⅓ Cup or 80 g)

2.

In a saucepan, warm : the

Pistachio Paste

(½ Cup or 100 g), the

Almond Extract

(2 drops), the

Milk

(1 Cup or 250 g) et the

Whipping Cream

(1 Cup or 250 g)

3. My

Pistachio Paste

was too compact and I had to mix it using a hand blender

4.

Bring to a boil

5. Pour the hot liquid onto the eggs/sugar mixture

6. Whisk until smooth

7. Strain the mixture into a bowl

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

Molds

For creme brulées, the typical serving containers are terra cotta ramekins

8. 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)...

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

Baking

10.

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

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

Cooling down

12. 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.

Caramelizing

You will need a torch which is the best method.

Otherwise, you can use the broiler of your oven

Culinary Torch

13. Take the ramekins out of your fridge

14. Spread evenly some

Sugar

, evenly on the top of each ramekin, using a spoon or a strainer

15. Using the torch, melt the sugar and form a crispy top.

You can also use the broiler

16. This is a nice crispy top !

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

18. The contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !