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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.

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Last modified on: November 21th 2018

For 400 g, you will need:

How long does it take?

PreparationCookingStart to finish
16 min.15 min.31 min.
Preservation: 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?
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Step by step recipe

1 Pistachio confectioner's custard : Photo of step #1Pour 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.
8 min.
2 Pistachio confectioner's custard : Photo of step #2Put 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.
4 min.
3 Pistachio confectioner's custard : Photo of step #3Pour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix well. 2 min.
4 Pistachio confectioner's custard : Photo of step #4Pour 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. 2 min.
5 Pistachio confectioner's custard : Photo of step #5Put the pan on low heat and leave to thicken, while whisking gently and constantly. 7 min.
6 Pistachio confectioner's custard : Photo of step #6As 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.
3 min.
7 Pistachio confectioner's custard : Photo of step #7If 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.
3 min.
8 Pistachio confectioner's custard : Photo of step #8Fold the film over the top to protect it from the air and put the baking sheet into the fridge or freezer. 2 min.
9 Pistachio confectioner's custard : Photo of step #9When 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
CaloriesProteins CarbohydratesFats
77427 gr88 gr35 gr
39 %10 %8 %5 %
Per 100 g
CaloriesProteins CarbohydratesFats
1887 gr21 gr8 gr
9 %3 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories 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.
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More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Rice pudding (riz au lait), Gratin Dauphinois, Chocolate and vanilla crème brûlée, Potimarron and celeriac autumn soup, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Génoise (Genoa sponge), Chocolate and vanilla crème brûlée, Flaky chocolate brioche, Little caramelized peach tarts, ... All
Pistachio powder or pastePistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Pistachio shortbread biscuits, Mini apricot and pistachio brioches, Pistachio ice cream, Pistachio panna cotta with custard, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Rich hazelnut buttercream, Eggs meurette, Two-stage beef chuck , Rabbit civet "à la normande", Almond cream or frangipane, ... All

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