Pistachio custard

In just a few minutes you can prepare a delicious pistachio custard. Here is the procedure with pistachio cream or paste.

Pistachio is one of the most popular flavors of the moment. From spreadable cream to ice cream, it is able to give desserts a unique taste. Pistachio custard is no exception: with its pale green color and a scent that will make your head spin, if used to fill tarts, cream puffs or cannoncini it will give life to desserts that are nothing short of extraordinary.

The preparation is really simple because it starts with the classic custard with eggs, sugar, milk and flour. Then add the pistachio cream or paste . What's the difference? The first contains other ingredients such as sugar, milk and oils therefore to get the most it should be chosen with the highest percentage of pistachios possible. The second instead is a sort of dried fruit butter composed of 100% pistachios. Here's how to do it.

How to prepare the pistachio custard recipe

1. As with the traditional recipe, first combine the egg yolks , sugar and flour in a saucepan and beat them with a hand whisk until you obtain a cream.
2. In a separate saucepan , heat the milk until it comes to the boil, then pour it slowly over the eggs, stirring constantly.
3. Put everything back on the heat and let it thicken over medium-low heat for about ten minutes.
4. Once the optimal consistency has been reached, off the heat, add the pistachio cream . Mix until perfectly blended then transfer to a bowl and cover with cling film. Once cold, the pistachio custard is ready to be used.

If you prefer to use pistachio paste , add the same weight but increase the amount of sugar by 20-40 g according to your tastes. For a gluten-free version , replace the flour with the same weight of corn starch

We also leave you a video that illustrates all the steps to make this delight. The doses are slightly different because after several experiments we arrived at these proportions to obtain an optimal consistency.

Conservation

The pistachio custard will keep in the refrigerator, well covered in cling film, for 3-4 days.

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