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.
194K 3.3/5 based on 37 reviews
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Last modified on: November 21th 2018

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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.
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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.
For a more or less prominent pistachio flavour, increase or decrease the weight of pistachio paste to suit your taste.
Several days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
673 Kcal or 2,818 Kj25 gr76 gr30 gr
34 %10 %7 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
164 Kcal or 687 Kj6 gr19 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).
Possible allergens in this recipe: Milk, Egg, Nuts
How much will it cost?
  • For 400 g : 0.72 €

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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)
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