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Pistachio crème brûlée

Pistachio crème brûlée

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In compliance with the art. 13 of the Italian Legislative Decree no. 196 dated 2003 and with the art.13 GDPR 679/16 I hereby authorize the use and process of my personal data
Sending you this form which I personally filled in, pursuant to the articles 7, 13 and 23 of the D.Lgs. n.196/2003, I declare to be aware of the privacy policy by Sartoria Saintandrews Milano spa, to be exhaustively informed about my rights and to be aware of how and where to exercise them, therefore I GIVE MY CONSENT to Sartoria Saintandrews Milano spa for the treatment of the information released for the specified purposes in the aforementioned policy.

Pistachio crème brûlée

  • Difficulty
    medium

  • Praparations
    30'

  • Cooking
    14'

  • Doses
    4 people

Ingredients for 4 people

  • 1 l milk
  • 200 g pistachio paste
  • 220 g sugar
  • 300 g egg yolk
  • 1 vanilla bean
  • 50 g brown sugar

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All the foods have been packed with VALKO table-top chamber vacuum packaging machines.

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Times

  • 14' - 83°C

In the glass

  • Nero d’Avola

Let yourself be conquered by the creaminess of a delicious and easy to prepare dessert.

Praparations

In a large bowl, whip the yolks, sugar, pistachio paste and the vanilla scraped out from the vanilla bean. Once done, add cold milk to the mixture then whisk again.

Next, place the bowl with your crème brûlée base in the degassing chamber for three cycles. The procedure will have to be repeated until, after initially swelling, the maximum degree of vacuum sealing is achived followed by the crème collapsing in on itself.

Place the mixture in a bag, being sure to seal it well. At this point, cook in the water bath at a temperature of 83° C for 14 minutes. One important step is to immediately immerse the bag in an ice bath once the time is up. This will instantly stop the cooking process and prevent the formation of any lumps. After a few minutes in the ice bath, allow it to reach a low temperature in a blast chiller.

It's now time to plate! Open the bag (it must be taken directly from the refrigerator at a temperature of +3 degrees) and fill a cup with its contents. Finally, sprinkle brown sugar over the top and use a blowtorch for a few seconds to caramelise the sugar. Wait a few minutes then serve your delicious dessert!

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