Pistacchio Creme Brulee
Dinner @ "Pistacchio" in Shanghai.
This was reviewed highly by an expat magazine in Shanghai but on this night, it was a let down for myself.
The sugar crust was just not brittle and crunchy. In fact, it was more of a dweeb. A poor imitator. And for me, that was the fun part of breaking into a creme brulee - that crunchy "glass-shattering" noise to look forward to.
The custard was fine, smooth and supple, although we did find a 'sandy' grounded pistacchio layer at the bottom and could not agree if the pistacchio sank to the bottom as they were heavier while the custard was being baked or was purposely added to the bottom as part of the recipe.
Pistacchio Creme Brulee
Dinner @ "Pistacchio" in Shanghai.
This was reviewed highly by an expat magazine in Shanghai but on this night, it was a let down for myself.
The sugar crust was just not brittle and crunchy. In fact, it was more of a dweeb. A poor imitator. And for me, that was the fun part of breaking into a creme brulee - that crunchy "glass-shattering" noise to look forward to.
The custard was fine, smooth and supple, although we did find a 'sandy' grounded pistacchio layer at the bottom and could not agree if the pistacchio sank to the bottom as they were heavier while the custard was being baked or was purposely added to the bottom as part of the recipe.