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 : FX (François-xavier)
- Category: Recipe
- Posted on: Sunday January 29, 2017
- Comments : 2 Comments
-
Languages :
English |
Français
- Ingredients
- Whipping cream, Almond extract, Egg yolks, Pistachio paste, Pistachios,
- Book
- Plaisirs Sucrés
- Print This Recipe
-
   Print

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 |
Modifications to the original recipe
|
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). For the recipes, see 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). For the recipes, see HERE. For the recipe of Pistachio Paste, click HERE¾ Cup Milk (166.6 grams)¾ Cup Whipping Cream (166.6 grams)1 drop of Almond Extract2 Egg Yolks. 3 Tablespoons or 40 grams4 Tablespoons Sugar (53.3 grams) Caramel some Sugar |
You will need...
Steps
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.

Pistachio Paste
(½ Cup or 100 g), theAlmond Extract
(2 drops), theMilk
(1 Cup or 250 g) and theWhipping Cream
(1 Cup or 250 g)3. My
Pistachio Paste
was too compact and I had to mix it using a hand blender4.

Molds |
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)

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 |
Caramelizing |
ResultThe contrast between the cold custard and the warm caramel is what makes this dessert so irresistable ! |
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The result and the pix
Share Your Photos
Comments for This Recipe
2 Comments
-
On Friday November 27, 2020
FX (François-xavier) answered:
That's fabulous. Love this creamy recipe and intense pistachio paste.
Happy Thanksgiving from Los Angeles !
Post a Comment
Cooking with the same Chef ?
All recipes of Pierre Hermé |
Recipes from the same Book!
All recipes from the book "Plaisirs sucrés" |
Cooking with the same ingredients ?
What else to cook with Almond extract |
What else to cook with Pistachio paste |
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
I'm looking forward to trying out some of the other recipes with the remaining paste now.