Monday, March 23, 2009

Vanilla Bean and Pistachio Creme Brulee





It has been so long since I made creme brulees and I don't think I've ever blogged about it. This is one of those very simple dessert to make but yet very elegant, my kind of dessert :).

I wasn't really planning on make this really, the idea came last minute when I was thinking what should I do with the leftover cream that's almost gone bad and the leftover whole milk in the fridge (I don't usually drink it straight). Creme Brulee suddenly popped in my head and since it was so simple to make, I thought it's perfect to make on a weeknight after work, when I don't have much time or energy to do anything. I stopped by a store to buy a blowtorch since my old one leaked out on me :(. It has served me well over the years for not just creme brulee, it helped me brown meringue and take out the cake ring from a mousse cake too.





I was thinking of making pistachio creme brulee at first, but I changed my mind in the process and decided to go with two flavors, the classic vanilla bean and pistachio. I only need to make one batch of the cream batter and then divided it in half. Pour the plain vanilla bean into the mold, and add some pistachio paste on the other half. The vanilla bean flavor has a lot more vanilla bean seeds compared to the pistachio one.



The pistachio flavor wasn't as intense as I would expected it to be. The only pistachio paste I have is the brown color one, not the green color. I will need to get myself the green one, one of these days. But overall, I was really pleased with the result and not just me, but everybody who ate it. I gave one to my friend and he is begging for more (I only have one left at that time). My niece and nephew can't stop coming back for more and been asking me to make more of it. It's super creamy without being heavy at all, combined with the crunch of the burned sugar, I think it's just perfect


Plain, before adding the sugar and burn it

I used to make desserts all the time rather than cakes (although cake is dessert too). Things like souffles, custards (pots de creme, creme caramel, creme brulee, etc.), molten choc. cakes, cheesecakes, were regulars in my kitchen when I was in college. But I've been occupied more with cakes lately and I forgot how good it is and more satisfying in some way compared to multi-layer cakes, not to mention a lot simpler and faster to make. I'll remember to make desserts more often now.


(my friend thought it was cool to take a picture of the creme brulee next to an iphone)

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