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Pistachio confectioner's custard

Name: Pistachio confectioner's custard
Prep time: 16 min
Cook time: 15 min
Total time: 31 min
Yield: 400 g
Cuisine: French
Ingredients: 250 g whole milk; ½ vanilla pod; 3 egg yolks; 50 g caster sugar; 20 g cornflour; 30 g pistachio powder or paste

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.

229 K 3.3/5 (38 reviews)

35 min.

Easy

0.75 €

400 g

6 Ingredients

Last modified on: November 21^th 2018

For 400 g, you will need:

1 250 g whole milk
2 ½ vanilla pod (optional)
3 3 egg yolks
4 50 g caster sugar
5 20 g cornflour
6 30 g pistachio powder or paste
Total weight: 410 grams

Times for this recipe

Preparation: 20 min.

Cooking: 15 min.

All in all: 35 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 8 min.

Pistachio confectioner's custard : Stage 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 : Stage 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 : Stage 3

Pour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix well.

Stage 4 - ⌛ 2 min.

Pistachio confectioner's custard : Stage 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 : Stage 5

Put the pan on low heat and leave to thicken, while whisking gently and constantly.

Stage 6 - ⌛ 3 min.

Pistachio confectioner's custard : Stage 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 : Stage 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 : Stage 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

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	90 RDI=8 %	30 RDI=5 %	770 RDI=40 %	3,240 RDI: 40 %
Per 100 g	6 RDI=3 %	20 RDI=2 %	8 RDI=1 %	190 RDI=9 %	790 RDI: 9 %