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Pistachio confectioner's custard

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.

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Last modified on: November 21th 2018

For 400 g, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
16 min.15 min.31 min.
Preservation:
Several days in the fridge, covered with plastic film.
At what time?
Work this out...

Step by step recipe

Stage 1
8 min.
Pistachio confectioner's custard : Photo of step #1 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.
Stage 2
4 min.
Pistachio confectioner's custard : Photo of step #2 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.
Stage 3
2 min.
Pistachio confectioner's custard : Photo of step #3 Pour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix well.
Stage 4
2 min.
Pistachio confectioner's custard : Photo of step #4 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.
Pistachio confectioner's custard : Photo of step #5 Put the pan on low heat and leave to thicken, while whisking gently and constantly.
Stage 6
3 min.
Pistachio confectioner's custard : Photo of step #6 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.
Stage 7
3 min.
Pistachio confectioner's custard : Photo of step #7 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.
Stage 8
2 min.
Pistachio confectioner's custard : Photo of step #8 Fold the film over the top to protect it from the air and put the baking sheet into the fridge or freezer.
Stage 9
Pistachio confectioner's custard : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Peach and verbena feuilleté, Cauliflower "moelleux" in ramekins, Milk rolls, Rice pudding with fruit and nuts, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pannacotta and blackcurrant crumble, Pavlova, Creamy plum and pear clafoutis, Foie gras cured in salt, Rhubarb tart, ... All
Pistachio powder or pastePistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Pistachio ice cream, Pistachio panna cotta with custard, Pistachio custard tart, Pistachio madeleines, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Apple confectioner's custard, Rich hazelnut buttercream, Chocolate eclairs, Pear and lime meringue pie, ... All

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