Pistachio confectioner's custard

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.

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.

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

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.

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

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.

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.

Fold the film over the top to protect it from the air and put the baking sheet into the fridge or freezer.

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.