Pistachio Pot De Creme Recipes

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PISTACHIO POT DE CREME



Pistachio Pot De Creme image

The pistachios add a rich creaminess to this dessert and lend it their pale green colour. This recipe can be done ahead of time

Provided by Abby Girl

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups whipping cream
1 tablespoon vanilla
1/2 cup pistachios, shelled
6 large egg yolks
1/2 cup sugar

Steps:

  • Pour the heavy cream, vanilla and pistachios into a pot and place over medium heat. Bring the cream to a simmer, do not boil.
  • In a large bowl, whisk together egg yolks and sugar until the sugar dissolves and the mixture is a lemon colour. Temper the yolks by gradually whisking in the hot cream into the yolks and sugar mixture. Do not add the hot cream too quickly or the eggs will cook. Place mixture into a blender and puree until smooth. Pass the mixture through a fine strainer, discarding any solids.
  • Preheat oven to 350.
  • Pour the mixture into 6 - 8 oz ramekins, filling them three quarters of the way up. Fill a large shallow baking pan with 1/2" warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes; the centre should just wiggle slightly.
  • Remove the pan from the oven and let the ramekins cool in the water for about 10 minutes. Then put them in the fridge for at least 2 hours to chill.

Nutrition Facts : Calories 593.6, Fat 53.2, SaturatedFat 29.6, Cholesterol 347.5, Sodium 53.8, Carbohydrate 23.7, Fiber 1.1, Sugar 17.9, Protein 7.2

PISTACHIO CREME ANGLAISE



Pistachio Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 3 cups

Number Of Ingredients 4

2 cups milk
6 egg yolks
1/2 cup sugar
1/2 teaspoon pistachio paste

Steps:

  • Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.

CHOCOLATE PISTACHIO POTS DE CREME



CHOCOLATE PISTACHIO POTS DE CREME image

Categories     Chocolate

Yield 6 servings

Number Of Ingredients 9

1 cup pistachios
1/3 cup confectioners' sugar
1/8 teaspoon fine sea salt, plus a pinch
1 1/2 cups whole milk
1/2 cup heavy cream
2/3 cup extra-bittersweet chocolate (about 72 percent cocoa), chopped
4 large egg yolks
3 tablespoons granulated sugar
Whipped cream, for serving

Steps:

  • 1. Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, and then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes. 2. In a medium saucepan, combine the milk, cream and 3/4 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer. 3. Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth. 4. In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes. 5. Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.

CHOCOLATE PISTACHIO POTS DE CRèME



Chocolate Pistachio Pots de Crème image

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 cup pistachios
40 grams confectioners' sugar (about 1/3 cup)
1/8 teaspoon fine sea salt, plus a pinch
1 1/2 cups whole milk
1/2 cup heavy cream
115 grams extra-bittersweet chocolate (about 72 percent cocoa), chopped (about 2/3 cup)
4 large egg yolks
45 grams granulated sugar (about 3 tablespoons)
Whipped cream, for serving

Steps:

  • Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes.
  • In a medium saucepan, combine the milk, cream and .75 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer.
  • Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth.
  • In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes.
  • Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 29 grams

POT DE CREME



Pot De Creme image

Make and share this Pot De Creme recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 8h15m

Yield 5 serving(s)

Number Of Ingredients 7

1 egg
2 tablespoons sugar
1 dash salt
3/4 cup half-and-half cream
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
whipped cream (optional)

Steps:

  • In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
  • Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts : Calories 244.8, Fat 15.2, SaturatedFat 8.9, Cholesterol 55.7, Sodium 63.7, Carbohydrate 28, Fiber 2, Sugar 23.6, Protein 3.7

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