Three Little Crème Brûlées: Vanilla / Orange-saffron / Pistachio Recipe
Make Three Little Crème Brûlées: Vanilla / Orange-saffron / Pistachio Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Crème Brûlée
Orange–Saffron Crème Brûlée
Pistachio Crème Brûlée
Method
Vanilla Crème Brûlée
Preheat and infuse
Preheat oven to 320°F (160°C). Place three 4–6 oz ramekins in a deep baking dish (for all three flavors you'll use the same dish). Split the vanilla bean lengthwise and scrape seeds; add seeds and pod to the cream and milk in a small saucepan. Heat over medium until just simmering and small bubbles form at the edges (do not boil). Remove from heat and let steep 15 minutes.
Mix yolks and sugar
While cream steeps, whisk together the egg yolks, 2 tablespoons granulated sugar and a pinch of salt in a medium bowl until the mixture is pale and slightly thickened.
Temper and combine
Remove the vanilla pod from the cream. Slowly pour about one-third of the hot cream into the yolk mixture in a thin stream, whisking constantly to temper. Then whisk in the remaining cream until homogenous.
Strain and fill ramekin
Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Divide into one of the prepared ramekins (approximately 4–5 oz per ramekin).
Bake in water bath
Place ramekin in the baking dish and pour hot (not boiling) water into the dish to come halfway up the sides of the ramekin. Bake at 320°F (160°C) until the custard is set but still slightly wobbly in the center, about 30–35 minutes. Check at 25 minutes for doneness to avoid overcooking.
Chill
Carefully remove ramekin from water bath and let cool to room temperature, then refrigerate uncovered for at least 3 hours or up to 2 days.
Caramelize sugar
About 10 minutes before serving, sprinkle 2 teaspoons fine sugar evenly over the chilled custard. Using a kitchen blowtorch, melt and caramelize the sugar until it forms a golden-brown crust. If you don't have a torch, place under a very hot broiler on the top rack about 3–5 minutes—watch constantly to avoid burning. Let the sugar harden 1–2 minutes before serving.
Orange–Saffron Crème Brûlée
Bloom saffron and preheat
Preheat oven to 320°F (160°C) if not already. Place saffron threads in 1 teaspoon warm water to bloom for 10–15 minutes, releasing color and aroma.
Infuse cream
Combine heavy cream, milk, and the orange zest in a small saucepan. Heat gently until just simmering, remove from heat, and stir in the bloomed saffron (including the soaking liquid) and 1 tablespoon fresh orange juice. Let steep 15 minutes to infuse flavors.
Mix yolks and sugar
Whisk together egg yolks, 2 tablespoons granulated sugar and a pinch of salt until pale and slightly thickened.
Temper and combine
Remove any large zest pieces if desired (or strain later). Slowly stream about one-third of the hot saffron–orange cream into the yolks while whisking. Then incorporate remaining cream, whisk until smooth.
Strain and fill ramekin
Strain the custard through a fine sieve to ensure a silky texture and to remove zest or saffron bits. Pour into a prepared ramekin (about 4–5 oz).
Chill
Remove from water bath, cool to room temperature, then refrigerate uncovered at least 3 hours (best overnight) to fully set and develop flavor.
Pistachio Crème Brûlée
Prep pistachios and preheat
Preheat oven to 320°F (160°C) if not already. Finely grind the shelled unsalted pistachios in a food processor until very fine but not oily; measure 1/4 cup. If using pistachio paste, have 1 teaspoon ready.
Infuse cream with pistachio
Warm heavy cream and milk with the ground pistachios over medium heat until it just starts to steam and small bubbles form at the edges. Reduce heat, simmer gently 2 minutes to extract flavor (stir frequently to prevent sticking). Remove from heat and let steep 20 minutes for stronger pistachio infusion.
Mix yolks and sugar
Whisk together egg yolks, 2 tablespoons granulated sugar and a pinch of salt until pale and slightly thickened. If using pistachio paste, whisk it into the yolk mixture now for added intensity.
Temper and combine
Strain the infused cream through a fine-mesh sieve to remove larger nut bits, pressing gently to extract liquid. Slowly pour one-third of the hot pistachio cream into the yolks while whisking constantly, then add the remainder and stir until smooth.
Chill
Remove ramekin from water bath, cool to room temperature, then refrigerate uncovered for at least 3 hours or up to 2 days.
Caramelize sugar
Sprinkle 2 teaspoons fine sugar evenly over the chilled pistachio custard and caramelize with a kitchen torch or under a hot broiler until a crisp, golden crust forms. Let the crust harden 1–2 minutes before serving.