Pistachio creme brulee is one of my favourite French desserts. This time, we’re adding a pistachio twist by making rich, homemade pistachio paste from scratch, which we’ll pair with a smooth French custard. Finally, we’ll top it with a caramelised crispy layer, creating the perfect contrast of a crunchy exterior and smooth interior.
What is Crème Brûlée?
Crème Brûlée, which means "burnt cream" in French, is a classic French dessert. It is topped with a layer of crispy caramelised sugar, while the base consists of a smooth, creamy custard. The contrast in textures creates a memorable experience when eaten. This dessert is typically made with simple ingredients, but its delicate flavour and intricate preparation reflect the elegance and sophistication of French cuisine.
The core of Crème Brûlée is a custard made from egg yolks, heavy cream, and sugar, baked at a low temperature until it sets while maintaining a silky texture. This rich and creamy base is beloved for its dense, melt-in-your-mouth consistency. Once the custard cools, a layer of fine sugar is sprinkled on top, then caramelised with a torch or high heat to create a crisp caramelised crust. This caramel layer provides a unique contrast in texture, allowing the diner to enjoy the satisfying crackling sound when tapping the surface, adding to the overall enjoyment of the dessert.
Key Steps to Making French Pistachio Creme Brulee
The process of making Crème Brûlée is not complicated, but there are a few important steps to ensure a smooth and creamy French caramel custard:
Low and Slow Baking – During the baking process, it is essential to bake at a low temperature. While different chefs may use slightly different temperatures, generally it is within the range of 100-150°C. Low-temperature baking helps to prevent the custard mixture from over-setting and forming bubbles, resulting in a smoother texture.
Bain-marie (Water Bath) – Some people may not use the bain-marie method, but directly heating the custard can lead to overcooking, making it too firm or even burnt. The water bath method creates a stable, moist environment, ensuring that the temperature rises slowly and evenly during baking. This reduces the risk of temperature fluctuations and prevents the surface from cracking or the bottom from burning.
Baking Until Semi-Set – How long should Crème Brûlée bake? According to BigBoy’s recipe, it should be baked at 120°C for about 45 minutes, or until the centre is semi-set. However, 45 minutes is just a guideline, as baking times can vary depending on the type of container used and the oven temperature. To check, perform the "shake test"—gently shake the container, and if the centre still moves slightly and the surface has some wrinkles, then it has reached the ideal semi-set stage. This means the baking is complete. This method works with any container, allowing you to easily judge if your Crème Brûlée is baked to perfection.
Caramel Layer – The caramel layer should be made just before serving. Making it too early will cause it to soften or even release moisture. When preparing the caramel, make sure to sprinkle the sugar evenly and burn it quickly to ensure an even, thin, and crispy layer on top.
Which Type of Dish to Use for Crème Brûlée?
When making Crème Brûlée, BigBoy recommends using a relatively wide dish. The dish I use has a diameter of 14cm and a height of 3.5cm. Why choose a wider dish? The main reason is that the wide design allows the Crème Brûlée to heat more evenly during baking, ensuring a more consistent set.
Additionally, a wider dish enhances the overall tasting experience. The larger surface area allows for a more expansive caramelised sugar crust, meaning each bite gives you the perfect balance of crispy caramel on top and smooth custard beneath. This creates a delightful contrast, elevating the flavor profile and texture of the dessert.
Homemade Pistachio Flavour
This time, we’re adding a twist to the classic Crème Brûlée by infusing it with pistachio flavour. We will make our own pistachio paste, which is a simple process. Once made, this pistachio paste can be used not only for this Crème Brûlée recipe but also in other desserts, such as pistachio ice cream, pistachio soufflé, or even as a spread for bread.
Since this pistachio paste contains sugar, it can be stored in the refrigerator for up to a month, making it very convenient to use whenever needed. However, after being refrigerated, the paste may become thicker. If you want to use it as a spread on bread, simply mix some pistachio paste with a bit of oil, such as avocado oil or olive oil, to restore its smooth texture.
Crème Brûlée symbolises the delicacy and elegance of French desserts and is a classic item on many fine dining menus. Due to its simple ingredients but high technical demands, it is considered a test of a chef's skills. Enjoying Crème Brûlée on special occasions is often seen as a pursuit of a high quality of life and an expression of refined taste.
Now, let’s begin making French Pistachio Crème Brûlée and indulge in this mouthwatering French classic! Watch the video below to get started! Scroll down for the detailed written recipe and instructions.
Ingredients
Pistachio Paste
Pistachio (shelled) | 125g |
|---|---|
Water | 30g |
Icing Sugar | 55g |
Salt | 1 pinch |
E.V.Avocado Oil | 30g |
Pistachio Crème Brulee：
Pistachio Paste | 45g |
|---|---|
Thickened Cream | 300g |
Vanilla Pod | ½ each |
Egg Yolk | 60g（3 each） |
Sugar | 25＋20g |
Pistachio (chopped) | 5g |
Steps
Pistachio Paste:
1.
Place the pistachios in boiling water and cook for 2 minutes, then remove.
2.
Place the pistachios on a towel, wrap them, and rub until most of the skins come off.
3.
Place the peeled pistachios and water into a food processor and blend for 3-4 minutes until a paste-like consistency forms. Add the powdered sugar and salt, then continue blending. While blending, gradually add extra virgin avocado oil until smooth, and the mixture is ready to use.
4.
The pistachio paste can be stored in the refrigerator for up to one month. After refrigeration, it may darken slightly and develop a thicker texture, which is normal.
Pistachio Crème Brulee:
5.
Add the pistachio paste, heavy cream, and vanilla bean seeds to a pot. Heat over low heat until it comes to a gentle boil, then remove from heat and let it cool slightly.
6.
In a bowl, combine the egg yolks and 25 grams of sugar, whisking until smooth. Slowly pour in the cream mixture while whisking continuously to combine.
7.
Place the ramekins into a baking tray. Pour hot water into the tray until it reaches halfway up the sides of the ramekins. Pour the cream mixture through a strainer into the ramekins. Turn oven to to 120°C and bake for 45-60 minutes. Gently shake one ramekin and check the center: it should be just set but still slightly soft.
8.
Remove the crème brûlées from the oven, let them cool to room temperature, and refrigerate for 1-2 hours, or overnight.
9.
Before serving, use the 20g sugar and sprinkle a thin layer of them over the crème brûlées and use a blowtorch to caramelise the surface. Garnish with crushed pistachios and serve.
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