Pistachio cream

Name: Pistachio cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 0
Ingredients: Whole milk (room temperature) 3 cups; Egg yolks (room temperature) 4; Sugar 1 cup; Cornstarch ¾ cup; Fine salt (optional) to taste; Pistachio paste &frac13; cup

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Cost: Average

PRESENTATION

Recipe by
Silvia Sciattella

Cream lovers, this one is for you. Today we are going to show you how to prepare pistachio cream, a morish version of pastry cream. This cream is perfect served as a spoon dessert in a small glass, with some chocolate drops or chopped pistachios. Or you can use it for filling lots of desserts, like small profiteroles, a soft sponge cake or grandma's cake. If you love this delicious nut, take a look at all our recipes with pistachio... we're sure you won't resist and will want to try them all! We recommend starting with our pistachio cheesecake!

INGREDIENTS: Whole milk 3 cups (750 ml) - (room temperature); Egg yolks 4 (72 g) - (room temperature); Sugar 1 cup (270 g); Cornstarch ¾ cup (100 g); Fine salt to taste - (optional); Pistachio paste ⅓ cup (100 g)

Preparation

How to prepare Pistachio cream

To prepare pistachio cream, place the sugar, corn starch 1, salt (optional) 2 and eggs 3 in a saucepan.

Now add the pistachio paste 4 and a little of the milk, at room temperature. Stir vigorously with a whisk, until smooth 6. Now add the remaining milk

and heat the mixture up 7. Stir continuously for a few minutes until the cream thickens 8. Now place the cream in a bowl, cover with plastic wrap 9 and leave to cool.

Storage

Pistachio cream can be stored in the refrigerator for up to 3 days.

Tips

If you cannot find any pistachio paste, use a spreadable pistachio cream. In this case reduce the amount of sugar, you will need around 4.5 oz less, and only add the cream when your pastry cream is ready.