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.
7,1493.6/5 for 5 ratings
Last modified on: November 21th 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: 412 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 15 min. | 31 min. |
Keeping:
Several days in the fridge, covered with plastic film.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?
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
How much will it cost?
- For 400 g : 2.03 €
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: Fresh mint ice-cream, Celeriac and mushroom gratin, Creamy plum and pear clafoutis, Cramique, Real custard sauce (crème anglaise), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gravlax, Toasted-flour biscuits, New tiramisu, Vanilla ice cream, Fresh mint ice-cream, ... All |
 | Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Pear, grapefruit and pistachio tart, Sicilian Epiphany Pie, Pistachio shortbread biscuits, Pistachio tiramisu, ... All |
| Cornflour: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Crusty pistachio, almond and apricot flan, Blanquette of veal, Peach and verbena feuilleté, Boeuf (beef) bourguignon, ... All |
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