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.
42,4583.7/5 for 13 ratings
Grade this recipe: Last modified on: November 21th 2018
For 400 g, you will need:
- 0
250 g whole milk - 1
½ vanilla pod (optional) - 2
3 egg yolks - 3
50 g caster sugar - 4
20 g cornflour - 5
30 g Pistachio powder or paste - Total weight: 412 grams
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 672 Kcal or 2,814 Kj | 25 gr | 76 gr | 30 gr |
| 34 % | 10 % | 7 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 163 Kcal or 682 Kj | 6 gr | 18 gr | 7 gr |
| 8 % | 2 % | 2 % | 1 % |
How much will it cost?
- For 400 g : 2.03 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Naan, Chocolate and vanilla crème brûlée, Fresh mint ice-cream, Hot chocolate, Cramique, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, Chouquettes, Frozen cottage cheese with strawberries, Pistachio ice cream, Pavlova, ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Crusty pistachio, almond and apricot flan, Mini apricot and pistachio brioches, Pistachio custard tart, Pistachio shortbread biscuits, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Italian hot chocolate , Upside-down Parmentier, Du Barry soup, Blackcurrant, vanilla and lime verrine , Lemon Confectioner's Custard, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.74,2454.0/5 for 20 ratings 1 hour 11 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .87,9074/5 for 8 ratings 2 hours 30 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.63,1924.2/5 for 20 ratings 37 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.293,295 303.8/5 for 38 ratings 36 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.106,530 24.9/5 for 7 ratings 2 hours 34 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-11-29)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question