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.
216 K 3.3/5 (38 reviews)
35 min.
Easy
400 g
6 IngredientsLast modified on: November 21th 2018
For 400 g, you will need:
- 1
250 ml whole milk - 2
½ vanilla pod (optional) - 3
3 egg yolks - 4
50 ml caster sugar - 5
19.4 ml cornflour - 6
30 ml pistachio powder or paste
Change these quantities to make:
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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 ml 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 ml caster sugar into a bowl and mix immediately with a soft spatula.
Add 19.4 ml cornflour and mix again.
Add 19.4 ml 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 ml 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 90 RDI=8 % | 30 RDI=5 % | 770 RDI=40 % | 3,240 RDI: 40 % |
| Per 100 g | 6 RDI=3 % | 20 RDI=2 % | 8 RDI=1 % | 190 RDI=9 % | 790 RDI: 9 % |
How much will it cost?
- For 400 g : 0.75 €
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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: Celery soup bourguignonne style, Vanilla ice cream, Naan, Panna cotta, Pear and chocolate tart with a hint of mint, ... See them all 67
Caster sugar
Like these other recipes: Quick orange marmalade, Lemon and lime custard tart, Real custard sauce (crème anglaise), Coffee custard, Ardéchois, ... See them all 361
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, Pistachio shortbread biscuits, Paris flan filling, Pistachio panna cotta with custard, ... See them all 12
Cornflour
Like these other recipes: Paris flan filling, Boeuf (beef) bourguignon, Almond cream or frangipane, Pistachio cream, Chocolate-verbena cream, ... See them all 33
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