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Pierre Hermé’s Pistachio Crème Brûlée

2017-01-29

   La version Française se trouve ICI
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers 

Don't forget to share your photos once you tried this recipe! HERE 








About this recipe

Here's an original crème brulée with pistachio flavor that I loved instantly

Pistachio Crème brûlée


 

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 !

Pistachio Crème brûlée


 

Pistachio Crème brûlée


 

Pistachio Crème brûlée


 
Pistachio Crème brûlée

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

 

Pistachio Crème brûlée


 
Pistachio Crème brûlée

The recipe is on page 16

 

Modifications to the original recipe



 

Ingredients

Pistachio Crème brûlée

For 6 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 9 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

 
½ Cup Pistachio Paste (100 grams). For therecipes, see 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

 

For 4 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 6 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

 
⅓ Cup Pistachio Paste (66.6 grams). For therecipes, see HERE.
For the recipe of Pistachio Paste, click HERE

¾ Cup Milk (166.6 grams)

¾ Cup Whipping Cream (166.6 grams)

2 drops of Almond Extract

2 Egg Yolks. 3 Tablespoons or 40 grams

4 Tablespoons Sugar (53.3 grams)

 Caramel

some Sugar

 

You will need...

Steps

Pistachio 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

 

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
Pistachio Crème brûléePistachio Crème brûlée

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
Pistachio Crème brûléePistachio Crème brûléePistachio Crème brûléePistachio Crème brûlée

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

6. Whisk until smooth

7. Strain the mixture into a bowl
Pistachio Crème brûléePistachio Crème brûléePistachio Crème brûlée

8. I find it more convenient to use a measuring cup with spout
Pistachio Crème brûlée

Molds

9. For creme brulées, the typical serving containers are terra cotta ramekins
Pistachio Crème brûlée

10. 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)...

11. Hermé doesn't mention to use the traditional roasting tray with hot water, that is so simpler !
Pistachio Crème brûléePistachio Crème brûlée

Baking

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

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

Cooling down

14. 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.
Pistachio Crème brûlée

Caramelizing

15. You will need a torch which is the best method.

Otherwise, you can use the broiler of your oven
Pistachio Crème brûlée

16. Take the ramekins out of your fridge
Pistachio Crème brûlée

17. Spread evenly some

Sugar

, evenly on the top of each ramekin, using a spoon or a strainer
Pistachio Crème brûléePistachio Crème brûlée

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

19.  You may also use the broiler

20. This is a nice crispy top !
Pistachio Crème brûléePistachio Crème brûlée

21. Hermé didn't mention it, but I like to add some crushed raw unsalted Pistachios
Pistachio Crème brûlée


Result

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

Pistachio Crème brûlée


 

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

Pistachio Crème brûlée


 

Pistachio Crème brûlée


 

The other recipe of Crème Brulées

Pierre Hermé’s Vanilla Crème Brûlée



 

The result and the pix






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Cooking with the same Chef ?

All recipes of Pierre Hermé

Recipes from the same Book!

All recipes from the book "Plaisirs sucrés"

To purchase the book online, see HERE

Cooking with the same ingredients ?


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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

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)

some Sugar