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Pistachio confectioner's custard

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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.

12,0283.8/5 for 6 ratings

Grade this recipe:

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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: 412 grams

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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?

Work this out...

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Step by step recipe

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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.

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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.

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Stage 3 - 2 min.

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

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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.

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Stage 5 - 7 min.

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

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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.

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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.

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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.

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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 %

% 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).

How much will it cost?

• For 400 g : 2.03 €

Note : These prices are only approximate

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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, Lime confectioner's custard (pastry cream), Vanilla ice cream, Chocolate cream with a crunch, irish coffee mousse, Celeriac soup with mustard, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Praline, Pets de nonne, Sweetcrust pastry (pâte sablée), Corsican tarts, ... All
	Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Pistachio ice cream, Pistachio "Financiers", Pistachio panna cotta with custard, Mini apricot and pistachio brioches, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Confectioner's custard (Crème pâtissière, or French pastry cream), Langoustine gratin, Boeuf (beef) bourguignon, Peach and verbena feuilleté, ... All

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