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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

   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.

Pierre Hermé's Crème brûlée


 
Pierre Hermé's 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 !

 

Pierre Hermé's Crème brûlée


 
Pierre Hermé's 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

 
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). 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

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

 

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

Pierre Hermé's 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
Pierre Hermé's Crème brûléePierre Hermé's Crème brûléePierre Hermé's Crème brûléePierre Hermé's Crème brûlée

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

6. Whisk until smooth

7. Strain the mixture into a bowl
Pierre Hermé's Crème brûléePierre Hermé's Crème brûléePierre Hermé's Crème brûlée


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

 
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 !
Pierre Hermé's Crème brûléePierre Hermé's Crème brûlée

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)
Pierre Hermé's Crème brûléePierre Hermé's Crème brûlée


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.

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
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
Pierre Hermé's Crème brûléePierre Hermé's Crème brûlée

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

You can also use the broiler

 
Pierre Hermé's Crème brûlée
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 !
Pierre Hermé's Crème brûléePierre Hermé's Crème brûlée


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



 


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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 ?


What else to cook with Almond extract


What else to cook with Pistachio paste

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

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, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

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

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, 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