Postie brought 2 parcels this morning, one was the birthday present for Iz from her favourite Gadek Ron, the other my pistachio paste.  Having seen a few exciting recipes in Laduree book, an order was placed and it was delivered today. It’s very, very sweet, but also nutty and luxurious.

It is so sweet, that I only used 1 tsp of vanilla sugar for the brulees, in the recipe that normally takes 3 tbsps.  As usual, 4 egg yolks, left from making the batter for pistachio financiers- with the enthusiastic help of Izzie-

-as well as 250 ml of double cream, 75 ml of milk heated up, slowly added to creamed egg yolks with that little sugar I added. The cream and milk combo took about 3 large tbsps of pistachio paste.

The cremes baked in bain marie for 35 minutes, 140 degrees. Nutty, rich and delicious. 4 more in the fridge, waiting for Florek, who this evenings recovers in hospital from an ear surgery.  :-/