ingredients

25 cl whole cream liquid
25 cl of whole milk
1 tbsp. to s. pistachio paste (read tips)
120 g of egg yolks (7 large egg yolks)
80 g caster sugar
75 g brown sugar
50 g unsalted pistachios, shelled

Equipment

1 saucepan
1 salad bowl
Approx. 20 mini cassolettes or 5 crème brûlée molds
1 blowtorch

Steps

Step 1

In advance: mix cream, milk and pistachio paste in the pan. Bring gently to a boil, let cool. Beat egg yolks and sugar in the bowl; dilute with the still warm cream milk. Let stand 2 hours in the fridge.

2nd step

Cook: Preheat the oven to 90 ° C (Th.2-3). Mix and pour the cream into the molds. Bake 45 minutes. Check that the creams have taken to heart, let cool off the oven. Place at least 2 hours in the fridge.

Step 3

To serve: powder brown sugar, caramelize with the torch. Sow crushed pistachios, enjoy immediately.

tips

Mignardises .

Make yourself these sweet delicacies model that are the small ovens (financial hazelnut, muffins with lime ...), the mousses and creams in mini-pots (tiramisù, granita piña colada ...) and the sweets that are just a mouthful (meringues with rose, tagada strawberry macaroons ...) is bluffing and easy with the 41 recipes of this book signed Philippe Mérel. Mignardises, Hachette Practice. € 10.50.

Pistachio paste .

Otherwise, pile enough unsalted pistachios, peeled, to have 2 tbsp. to s. of powder.