Accueil Sweet Pistachio Crème Brûlée

Pistachio Crème Brûlée

Difficulté : Medium
Catégorie : Sweet
Cout : Affordable

Here is my recipe for pistachio crème brûlée. Like the vanilla crème brûlée, I offer you “my” version in which I add two rather unusual ingredients, but totally invisible in a gustatory way, but which add a remarkable creaminess and smoothness! This pistachio version has its own recipe because I had to modify the proportions slightly because of the pistachio paste.

I use for this recipe, homemade pistachio paste. It goes without saying! But what may bother at first is the addition of whole milk powder and half a sheet of gelatin. I know some people have been arguing on forums about my vanilla crème brûlée recipe because of this. But I ask you to trust me. This has nothing to do with a “flamby” texture! The result is creamy and smooth. I find that the classic recipe doesn’t have enough firmness. With my version, the cream is rich and the texture is perfect in my opinion. So try it with your eyes closed!

Recipe for 4 creme brulee pistachio:

-5 egg yolks
-50cl of full cream
-60g of pistachio paste
-30g of whole milk powder
-60g of powdered sugar
-1/2 sheet of gelatin

Preheat oven to 100°C.
Start by soaking the gelatin sheets (well, the half sheet!!) in cold water.

Place yolks, milk powder and pistachio paste in a bowl.

Mix to a creamy consistency.

Heat the cream with the sugar and bring to boil. 

Pour a little hot cream over the pistachio mixture. 

Mix well, then add the cream a little at a time. 

Return to low heat and cook like a custard and bring the mixture to 88°C.

 I use a hand blender to smooth the cream and   especially get rid of the little pieces of paste from pistachio. The cream will then have a beautiful velvety green texture. 

Add the half sheet of gelatin and mix well. 

Pour into ramekins and bake at 100°C for one hour. 

Remove from oven and let cool to room temperature. Then put in the refrigerator overnight. They can be frozen, but BEFORE you caramelize them!

On the day of the tasting (usually the next day!), sprinkle with caster sugar. And shake the creams to remove the excess.

Bernard’s advice:
I prefer this sugar for “burning” creams, rather than brown sugar or whatever. It caramelizes quickly without the risk of heating up the cream underneath.

Burn the entire surface of the cream with a flashlight. For me, this is the best way to caramelize a crème brûlée. The iron is not bad, but please, forget the oven! Because it warms up all the cream…

I then let the creme brulee rest in the refrigerator again for at least 30 minutes before serving. The caramel remains crunchy and this gives time to the little surface heated by the flashlight to regain its creamy and smooth consistency! 

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