Italian Pistachio Cream (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium egg yolks
02 -
80 g granulated sugar
03 -
45 g cornstarch
04 -
100 g blanched pistachios
05 -
½ liter whole milk
06 -
½ teaspoon vanilla extract
# Instructions:
01 -
Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes, drain, and place on a clean kitchen towel. Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate and discard the skins. Add the pistachios to a food processor with 60ml of the milk. Pulse on high for 5 minutes until a smooth paste forms, scraping down the sides 3-4 times. Set aside.
02 -
In a medium mixing bowl, whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside.
03 -
Add the egg yolk and cornstarch mixture to the blender with the pistachio cream. Blend until combined and smooth. Set aside.
04 -
In a saucepan, warm the remaining milk over medium heat until it reaches a soft boil. Remove from heat.
05 -
Whisk the pistachio mixture into the hot milk a little at a time, stirring constantly to form a unified mixture. Return to low heat.
06 -
Simmer the mixture on low heat for 3-4 minutes, whisking constantly, until the cream thickens. Ensure the mixture does not boil by keeping the temperature below 85°C (185°F). Remove from heat if necessary.
07 -
When the cream thickens enough to coat the back of a spoon, remove from heat and stir in the vanilla extract. Pour into a cold glass container and press plastic wrap directly against the surface to prevent skin formation. Refrigerate for at least 3 hours.
# Notes:
01 -
The cream will last up to two weeks in an airtight container when stored in the refrigerator.
02 -
Use this pastry cream as a filling for pastries, crostatas, cakes, or no-bake pies.