Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
191K 37 3.3
Last modified on: November 21th 2018
Keywords for this recipe:For 400 g, you will need:
- 1
8.8 oz whole milk - 2
½ vanilla pod (optional) - 3
3 egg yolks - 4
1.8 oz caster sugar - 5
0.7 oz cornflour - 6
1.1 oz Pistachio powder or paste
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 15 min. | 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Pour 8.8 oz whole milk into a saucepan on medium heat and bring to the boil.
You can add ½ vanilla pod if you like, as the mix of a little vanilla with plenty of pistachio always works very well, but this is not essential.
You can add ½ vanilla pod if you like, as the mix of a little vanilla with plenty of pistachio always works very well, but this is not essential.
Stage 2 - 4 min.
Put 3 egg yolks and 1.8 oz caster sugar into a bowl and mix immediately with a soft spatula.
Add 0.7 oz cornflour and mix again.
Add 0.7 oz cornflour and mix again.
Stage 3 - 2 min.
Pour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix well.
Stage 4 - 2 min.
Pour the lot back into the pan (after rinsing it out) through a fine strainer to eliminate any little lumps or impurities from the hot milk mixture.
Stage 5 - 7 min.
Put the pan on low heat and leave to thicken, while whisking gently and constantly.
Stage 6 - 3 min.
As soon as the custard reaches the right consistency, take off the heat and incorporate 1.1 oz Pistachio powder or paste by whisking briskly.
Your pistachio confectioner's custard is ready.
Your pistachio confectioner's custard is ready.
Stage 7 - 3 min.
If you will not be using the custard immediately, or you wish to use it cold, you can cool it like the pros do by pouring it scalding hot onto plastic film laid on a baking sheet.
Spread out into a layer about 1/4 inch (1/2 cm) thick.
Spread out into a layer about 1/4 inch (1/2 cm) thick.
Stage 8 - 2 min.
Fold the film over the top to protect it from the air and put the baking sheet into the fridge or freezer.
Stage 9
When you come to use it later, beat the cold custard vigorously, adding a couple of tablespoonsful of cream if necessary, to soften or "unset" it before using.
Remarks
For a more or less prominent pistachio flavour, increase or decrease the weight of pistachio paste to suit your taste.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 673 Kcal or 2,818 Kj | 25 gr | 76 gr | 30 gr |
| 34 % | 10 % | 7 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 164 Kcal or 687 Kj | 6 gr | 19 gr | 7 gr |
| 8 % | 2 % | 2 % | 1 % |
How much will it cost?
- For 400 g : 0.72 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Chocolate cream with a crunch, irish coffee mousse, Chantilly rice pudding, Cream of cauliflower soup with smoked haddock , Cheese Soufflé, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon and grated apple tart, Peach and verbena feuilleté, Crème caramel, Tiramisu, Pink Reims biscuits, ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Pistachio "Financiers", Paris flan filling, Pistachio cake, Mini apricot and pistachio brioches, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Apple confectioner's custard, Italian hot chocolate , Boeuf (beef) bourguignon, Two-stage beef chuck , ... All |
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