This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
235 K 3.3/5 (38 reviews)
35 min.
Easy
0.75 €
400 g
6 IngredientsLast 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: 410 grams
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
How much will it cost?
- For 400 g : 0.75 €
Change currency:
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)
Whole milk
Like these other recipes: Sandwich bread, Cheese Soufflé, Polenta with beetroot tops, Savoury French toast, Gratin Dauphinois, ... See them all 69
Caster sugar
Like these other recipes: Kouign-amann brioche, Little apple and verbena tarts, Sesame cookies, Far Normandy-Brittany, Apple charlotte with toasted brioche, ... See them all 370
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Sicilian Epiphany Pie, Mini apricot and pistachio brioches, Pistachio ice cream, Paris flan filling, ... See them all 12
Cornflour
Like these other recipes: Apple custard tart, Blackcurrant, vanilla and lime verrine , Lemon Confectioner's Custard, Italian hot chocolate , Pear and lime meringue pie, ... See them all 33
Other recipes you may also like
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own! March 29th 2018365 K4 35 min.
Paris flan filling
This is how to prepare the custard filling for a classic Parisian "flan". This is not the whole recipe, just the filling mixture, which can be used in lots of other flan-style recipes on this site. February 25th 202387 K5 45 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018443 K 15 30 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010400 K 154 50 min.
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted. November 3rd 2011271 K 14.7 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.