Pierre Hermé’s Pistachio Crème Brûlée2017-01-29
- Plaisirs Sucrés
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers
About this recipeHere's an original crème brulée with pistachio flavor that I loved instantly
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 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
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)
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)
You will need...
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
All recipes of Pistachio Pastes
All the Recipes of Pistachio Pastes are HERE
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)
Pistachio Pastewas too compact and I had to mix it using a hand blender
4. Bring to a boil
13. While it's baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)
ResultThe contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !
The other recipe of Crème Brulées
The result and the pix
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 ?
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What else to cook with Pistachios
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