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.
54,6523.7/5 for 13 ratings
Grade this recipe:

Last modified on: November 21th 2018

For 400 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
16 min.15 min.31 min.
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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.

Keeping:

Several days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
672 Kcal or 2,814 Kj25 gr76 gr30 gr
34 %10 %7 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
163 Kcal or 682 Kj6 gr18 gr7 gr
8 %2 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Caramel semolina pudding with raisins, Panna cotta, Naan, Elsa's Comtoise galette, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Fruit crumble, Butter cream, Tart Tatin, Pear charlotte, ... All
Pistachio powder or pastePistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Pistachio tiramisu, Pistachio "Financiers", Mini apricot and pistachio brioches, Sicilian Epiphany Pie, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, Italian hot chocolate , Pumpkin (or potimarron) soup, Almond cream or frangipane, Gâteau Basque , ... All

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