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.
25,7363.9/5 for 8 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: Creamy plum and pear clafoutis, Parisian-style chocolate custard tart, Pear and chocolate tart with a hint of mint, Fresh mint ice-cream, Chocolate cream with a crunch, irish coffee mousse, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Grapefruit moelleux, Hazelnut and orange cake, Chocolate eclairs, Cranachan, ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Pistachio tiramisu, Pistachio madeleines, Mini apricot and pistachio brioches, Pistachio "Financiers", ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Du Barry soup, Pear and lime meringue pie, Crusty pistachio, almond and apricot flan, Langoustine gratin, ... All |
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.110,9305/5 for 1 ratings 49 min.
Tartiflette
A personal version of a classic recipe from Savoy.97,689 14.6/5 for 11 ratings 1 hour 27 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...216,757 284.2/5 for 32 ratings 7 days 15 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.80,8983.8/5 for 18 ratings 33 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.134,572 34.3/5 for 6 ratings 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
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