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.
197K 3.3/5 based on 37 reviews
Grade this recipe:

Last modified on: November 21th 2018

Keywords for this recipe:
For 400 g, you will need:

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g
How long will it take?
Time required for this recipe:
PreparationCookingStart 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.
Pistachio confectioner's custard
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
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
Pour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix well.

Stage 4 - 2 min.
Pistachio confectioner's custard
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
Put the pan on low heat and leave to thicken, while whisking gently and constantly.

Stage 6 - 3 min.
Pistachio confectioner's custard
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
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
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
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 valueProteins CarbohydratesFats
774 Kcal or 3,241 Kj27 gr88 gr35 gr
39 %10 %8 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
189 Kcal or 791 Kj7 gr21 gr9 gr
9 %3 %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).
Possible allergens in this recipe: Milk, Egg, Nuts
How much will it cost?
  • For 400 g : 0.72 €

Change currency:

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 milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Leek and celery soup, Cannelés, Lime confectioner's custard (pastry cream), Smoky potato and potimarron gratin, 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: Poaching syrup, Comtoise apple charlotte, Apple paste, Vanilla sugar, Little caramelized peach tarts, ... 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 "Financiers", Paris flan filling, Pistachio ice cream, Pistachio shortbread biscuits, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Pistachio cream, Blanquette of veal, Gâteau Basque , Mint and chocolate cream, Du Barry soup, ... All
Other recipes you may also like
Small cheese and bacon rolls
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
349K5 1 hour 23 min. September 7th 2018
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
176K5 35 min. October 16th 2011
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page