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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

Stage 1
8 min.
Pistachio confectioner's custard : Photo of step #1 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 : Photo of step #2 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 : Photo of step #3 Pour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix well.
Stage 4
2 min.
Pistachio confectioner's custard : Photo of step #4 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 : Photo of step #5 Put the pan on low heat and leave to thicken, while whisking gently and constantly.
Stage 6
3 min.
Pistachio confectioner's custard : Photo of step #6 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 : Photo of step #7 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 : Photo of step #8 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 : Photo of step #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

% 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: Pain perdu, Peach and verbena feuilleté, Milk rolls, Creamy plum and pear clafoutis, Panna cotta, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Chocolate rolls (petits pains), Pears and caramelised walnut samosas , Quick bramble jelly, Pannacotta and blackcurrant crumble, ... 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, Mini apricot and pistachio brioches, Pistachio cream, Pistachio madeleines, Pistachio ice cream, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Pistachio cream, Chestnut moelleux, Eggs meurette, Sicilian Epiphany Pie, ... All

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