Pistachio Crème Brûlée – Bruno Albouze – THE REAL DEAL HD

The to-die-for pistachio creme brûlée recipe! Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!» KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: John Boos cutting board http://goo.gl/Kw9Zfc Pro Portable Electronic Balance http://goo.gl/DYweuq Pastry bowls http://goo.gl/pTTBc7 Vollrath whisk http://goo.gl/6RZIJC Global Knife 18 inch (30cm) http://goo.gl/wrWIhC http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Pistachio Crème Brûlée Recipe Serves 4 to 6. 2 cups (500ml) heavy cream 1 vanilla bean, srap out seeds or 1 tsp (5ml) vanilla extract 1/3 cup (75g) sugar 6 ea. (120g) egg yolks. 1/3 cup (80g) pistachio paste. Method Heat up heavy cream and vanilla; almost to the boiling stage. Remove from the heat – cover and let infuse for 30 min. Meanwhile, beat yolks and sugar. Mix hot cream and yolk mixture. Add pistachio paste; mix well and pass through a sieve pressing down the vanilla bean. Rinse vanilla pod and dry out for garnishing. At that point, the creme brulee mixture can be stored in the refrigerator for up to 4 days before being baked. Pistachio Paste 5.3 ounces (160g) skinned pistachios, lighlty toasted A few drops of almond extract (it enhances the pistachio flavor) 1.3 Tbsp (20ml) peanut or grape seed oil.