Pistachio Custard Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ teaspoon vanilla extract
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½ liter whole milk
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100 g blanched pistachios
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45 g cornstarch
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80 g granulated sugar
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4 medium egg yolks
# Instructions:
01 -
Take a medium pot, bring water to a boil, and toss in the pistachios. Let them boil for about 4 minutes. Drain them and toss them onto a clean towel. Cover them with the towel and gently rub to loosen the skins. Separate the skins and discard them. Blend the pistachios in a food processor with 60ml milk, scraping down the sides a few times, until you get a creamy paste. Keep it aside.
02 -
Grab a medium bowl and use an electric hand mixer to beat together the egg yolks, sugar, and cornstarch for 5 minutes, or until the mixture looks fluffy and light. Set this aside for now.
03 -
Pour the egg yolk mixture into the blender with your pistachio paste and blend until smooth and silky. When ready, set it aside.
04 -
On medium heat, warm the leftover milk in a pot. Heat just until it starts to bubble softly on the edges, then take it off the burner.
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Gently combine the pistachio mix into the warmed milk bit by bit, stirring all the while to keep it smooth. Place it back on low heat while stirring.
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Let the mix simmer on low and keep whisking for about 3-4 minutes, until it’s thickened. To avoid boiling, ensure the temperature stays under 85°C (185°F). Pull it off the stove if needed.
07 -
Once the mix is thick enough to coat a spoon, take it off the stove. Stir in the vanilla. Transfer to a cold glass container, topping the surface with a layer of plastic wrap to stop a skin from forming. Chill in the fridge for a minimum of three hours.
# Notes:
01 -
Keep it in a sealed container in the fridge, and it’ll stay good for two weeks.
02 -
Perfect for filling desserts like cakes, pastries, crostatas, or even no-bake treats.