Pistachio Pastry Cream
Silky custard infused with toasted pistachio flavor, thickened to a spoonable, spreadable sheen.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts
This pastry cream steeps milk with ground pistachios before thickening it with egg yolks and cornstarch into a rich, velvety custard. It makes an excellent filling for tarts, cream puffs, layer cakes, or crepes, and the nutty flavor comes through without needing artificial coloring or extract.
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup shelled pistachios, finely ground
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 drops green food coloring (optional)
Method
-
In a 6-quart saucepan, combine the milk and ground pistachios. Heat over medium until steaming but not boiling, about 5 minutes.
-
Remove from heat, cover, and let steep for 20 minutes to infuse the pistachio flavor.
-
Strain the milk through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids and return the milk to the saucepan.
-
In a medium bowl, whisk the sugar, egg yolks, cornstarch, and salt together until smooth and pale.
-
Reheat the pistachio milk over medium heat until it just begins to steam, about 2 minutes.
-
Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
-
Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.
-
Cook over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency, 4 to 5 minutes.
-
Remove from heat and whisk in the butter, vanilla extract, and food coloring if using, until smooth and glossy.
-
Transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled and set, at least 3 hours.
-
Whisk the chilled pastry cream briefly to loosen before using as a filling.
Rate this recipe
Pistachio Pastry Cream
This pastry cream steeps milk with ground pistachios before thickening it with egg yolks and cornstarch into a rich, velvety custard. It makes an excellent filling for tarts, cream puffs, layer cakes, or crepes, and the nutty flavor comes through without needing artificial coloring or extract.
4 hr 15 min 16 oz 165 cal
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup shelled pistachios, finely ground
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 drops green food coloring (optional)
Method
- 1
In a 6-quart saucepan, combine the milk and ground pistachios. Heat over medium until steaming but not boiling, about 5 minutes.
- 2
Remove from heat, cover, and let steep for 20 minutes to infuse the pistachio flavor.
- 3
Strain the milk through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids and return the milk to the saucepan.
- 4
In a medium bowl, whisk the sugar, egg yolks, cornstarch, and salt together until smooth and pale.
- 5
Reheat the pistachio milk over medium heat until it just begins to steam, about 2 minutes.
- 6
Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
- 7
Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.
- 8
Cook over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency, 4 to 5 minutes.
- 9
Remove from heat and whisk in the butter, vanilla extract, and food coloring if using, until smooth and glossy.
- 10
Transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled and set, at least 3 hours.
- 11
Whisk the chilled pastry cream briefly to loosen before using as a filling.