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.
228 K 3.3/5 (38 reviews)
35 min.
Easy
0.75 €
400 g
6 IngredientsLast modified on: November 21th 2018
For 400 g, you will need:
- 1
250 g whole milk - 2
½ vanilla pod (optional) - 3
3 egg yolks - 4
50 g caster sugar - 5
20 g cornflour - 6
30 g pistachio powder or paste - Total weight: 410 grams
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
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Step by step recipe
Stage 1 - ⌛ 8 min.
Pour 250 g 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 50 g caster sugar into a bowl and mix immediately with a soft spatula.
Add 20 g cornflour and mix again.
Add 20 g 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 30 g 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.
How much will it cost?
- For 400 g : 0.75 €
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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
Like these other recipes: Cramique, Peach and verbena feuilleté, Gratin Dauphinois, Naan, Gnocchi alla romana, ... See them all 68
Caster sugar
Like these other recipes: Mouna, Poppy seed and lemon cake, Apple Batter Puddings, Little vanilla, clementine and chestnut verrines, Blackberry and almond fondant tart, ... See them all 364
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Pistachio "Financiers", Pistachio shortbread biscuits, Pistachio ice cream, Pistachio cream, ... See them all 12
Cornflour
Like these other recipes: Chocolate-verbena cream, Eggs meurette, Rabbit civet "à la normande", Confectioner's custard (Crème pâtissière, or French pastry cream), Pistachio cream, ... See them all 33
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