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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
- Author : François (FX)
- Category: Recipe
- Posted on: Sunday January 29, 2017
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Almond extract, Egg yolks, Pistachio paste, Pistachios,
- Book
- Plaisirs Sucrés
- Print This Recipe
-
Print
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 recipeHere's an original crème brulée with pistachio flavor that I loved instantly |
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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 ! |
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 | Source of the recipeThis 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 |
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 | The recipe is on page 16 |
Modifications to the original recipe
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Ingredients
 | 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). The recipes, are HERE. For the recipe of Pistachio Paste, click HERE1 Cup Milk (250 grams)1 Cup Whipping Cream (250 grams)2 drops of Almond Extract3 Egg Yolks. 4 Tablespoons or 60 grams⅓ 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). The recipes, are HERE. For the recipe of Pistachio Paste, click HERE¾ Cup Milk (166.6 grams)¾ Cup Whipping Cream (166.6 grams)2 drops of Almond Extract2 Egg Yolks. 3 Tablespoons or 40 grams4 Tablespoons Sugar (53.3 grams) Caramel some Sugar |
You will need...
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
I am showing you a few recipes HERE
All recipes of Pistachio Pastes   All the Recipes of Pistachio Pastes are HERE |
1. I a mixing bowl, whisk together the
2.
In a saucepan, warm : the
3. My
4. Bring to a boil
Egg Yolks
(3) and theSugar
(⅓ Cup or 80 g)2.
In a saucepan, warm : the Pistachio Paste
(½ Cup or 100 g), theAlmond Extract
(2 drops), theMilk
(1 Cup or 250 g) et theWhipping Cream
(1 Cup or 250 g)3. My
Pistachio Paste
was too compact and I had to mix it using a hand blender4.
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
6. Whisk until smooth
7. Strain the mixture into a bowl
8. I find it more convenient to use a measuring cup with spout
Molds |
9. For creme brulées, the typical serving containers are terra cotta ramekins
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 !
11. Hermé doesn't mention to use the traditional roasting tray with hot water, that is so simpler !
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)
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)
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
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 |
15. You will need a torch which is the best method.
Otherwise, you can use the broiler of your oven
Otherwise, you can use the broiler of your oven
16. Take the ramekins out of your fridge
17. Spread evenly some
Sugar
, evenly on the top of each ramekin, using a spoon or a strainer
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 !
19.
You may also use the broiler20. This is a nice crispy top !
ResultThe contrast between the cold custard and the warm caramel is what makes this dessert so irresistable ! |
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Try this recipe and share it with friends and family !! |
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The other recipe of Crème Brulées |
The result and the pix
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Share Your Photos
Cooking with the same Chef ?
All recipes of Pierre Hermé |
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Recipes from the same Book!
All recipes from the book "Plaisirs sucrés" |
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Cooking with the same ingredients ?
What else to cook with Almond extract |
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What else to cook with Pistachio paste |
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What else to cook with Pistachios |
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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
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