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
1 kg 200 g
6 IngredientsLast modified on: November 21th 2018
For 1 kg 200 g, you will need:
- 1
3 cups + 3 tablespoons whole milk - 2
2 vanilla pod (optional) - 3
9 egg yolks - 4
2⁄3 cup caster sugar - 5
¼ cup cornflour - 6
½ cup pistachio powder or paste
Change these quantities to make:
Change measures:
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 3 cups + 3 tablespoons 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.
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 2⁄3 cup caster sugar into a bowl and mix immediately with a soft spatula.
Add ¼ cup cornflour and mix again.
Add ¼ cup 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 ½ cup 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 | 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 % |
How much will it cost?
- For 1 kg 200 g : 2.20 €
Change currency: 
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: Chocolate rice pudding, Elsa's Comtoise galette, Potimarron and celeriac autumn soup, Paris flan filling, Real custard sauce (crème anglaise), ... See them all 67
Caster sugar
Like these other recipes: Fruit crémeux, Gâteau Breton (Brittany butter cake), Old style brioche, Moist chocolate cake, Nantes Tourton, ... See them all 361
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Pistachio shortbread biscuits, Pistachio ice cream, Pistachio madeleines, Pear, grapefruit and pistachio tart, ... See them all 12
Cornflour
Like these other recipes: Mint and chocolate cream, Chocolate-verbena cream, Caramelized pear custard tart, Mushroom velouté, Chocolate eclairs, ... See them all 33
Other recipes you may also like
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018377 K3.8 3 hours 20 min.
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.September 18th 2011182 K4.2 2 hours 45 min.
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.August 11th 202379 K5 30 min.
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.April 7th 201951 K 20 min.
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.June 16th 201958 K 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.