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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.

219 K 3.3/5 (38 reviews)

35 min.

Easy

0.75 €

1 kg 200 g

6 Ingredients

Last modified on: November 21^th 2018

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For 1 kg 200 g, you will need:

1 750 g whole milk
2 2 vanilla pod (optional)
3 9 egg yolks
4 150 g caster sugar
5 60 g cornflour
6 90 g pistachio powder or paste
Total weight: 1,230 grams

Change these quantities to make:

200 g 400 g 800 g 1 kg 200 g

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Times for this recipe

Preparation: 20 min.

Cooking: 15 min.

All in all: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - 8 min.

Pour 750 g whole milk into a saucepan on medium heat and bring to the boil.

You can add 2 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 9 egg yolks and 150 g caster sugar into a bowl and mix immediately with a soft spatula.

Add 60 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 90 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	260 RDI=30 %	100 RDI=20 %	2,320 RDI=120 %	9,730 RDI: 120 %
Per 100 g	6 RDI=3 %	20 RDI=2 %	8 RDI=1 %	190 RDI=9 %	790 RDI: 9 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Nuts

How much will it cost?

For 1 kg 200 g : 2.20 €

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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.

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