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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.

189K 37 3.3

Last modified on: November 21^th 2018

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For 800 g, you will need:

1 500 g whole milk
2 1 vanilla pod (optional)
3 6 egg yolks
4 100 g caster sugar
5 40 g cornflour
6 60 g Pistachio powder or paste
Total weight: 820 grams

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
16 min.	15 min.	31 min.

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Step by step recipe

Stage 1 - 8 min.

Pour 500 g whole milk into a saucepan on medium heat and bring to the boil.

You can add 1 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 6 egg yolks and 100 g caster sugar into a bowl and mix immediately with a soft spatula.

Add 40 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 60 g Pistachio powder or paste by whisking briskly.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,347 Kcal or 5,640 Kj	50 gr	152 gr	60 gr
67 %	19 %	14 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
164 Kcal or 687 Kj	6 gr	19 gr	7 gr
8 %	2 %	2 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Nuts

How much will it cost?

For 800 g : 1.43 €

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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: You can get more informations, or check-out other recipes which use it, for example: Celery soup bourguignonne style, Peach and verbena feuilleté, Caramelized pear custard tart, Real custard sauce (crème anglaise), Spinach and cauliflower with sesame béchamel sauce, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Strawberries in a thyme and lemon-flavoured red wine reduction, Coconut-vanilla cream for Elsa , Nougatine, Little caramelized peach tarts, ... All
	Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Pistachio "Financiers", Pistachio madeleines, Pistachio tiramisu, Pistachio ice cream, ... All
	Cornflour: You can get more informations, or check-out other recipes which use it, for example: Leopard cake, Rabbit civet "à la normande", Rich hazelnut buttercream, Peach and verbena feuilleté, Blanquette of veal, ... All

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