I'm in a pistachio mood :)
Makes 4 creme brulee, (here : ramekins 10 cm diameter and 2,5 cm depth)
Ingredients :
- 50 cl cream
- 5 egg yolks
- 75 gr sugar
- 85 gr pistachio paste (check out the recipe : click!)
- 4 tbsp brown sugar
In a large bowl, beat the egg yolks with the sugar.
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| yolks and sugar (clearly: the base of pastry lol) |
Bring the cream to a simmer with the pistachio paste, then pour it over the previous mixture, stir until homogeneous (avoid the bubbles, so do not whip).
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| the cream with the pistachio paste |
Pass the custard through a sieve.
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| the pistachio paste has to be very fine so there will be almost any waste |
And pour it in the ramekins almost to the top.
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| Here in a water bath. The ramekins should go to the oven without any bubbles ! |
Bake in preheated oven (low heat, about 125°C/260°F ) in a water bath for about 45 min to 1 hour (the custard must not boil). When done they still should tremble a bit (they'll thicken in the fridge)
Remove from the oven, allow to cool and then refrigerate for at least 2 hours.
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| 50 min later, they still tremble a bit but they actually shouldn't have turned brown... my indomitable oven doesn't love me, you already know that :) |
When ready to serve, spread evenly a thin layer of brown sugar on the top of the creams, then use a blow torch to caramelize (don't burn too much or else it'll get really bitter).
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| the thing ! |
Enjoy !
And next time I absolutely have to try to make a "crème brulée à la confiture de lait" (milk jam creme brulee). I ate it one time in the restaurant Barrio Latino in Paris and since then I never forgot this taste and texture !!!
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