PISTACHIO CUSTARD CREAM spoon dessert easy, quick, and delicious perfect for filling cakes, tarts, cookies, for baked or chilled desserts.
If there is one thing I love, it’s pistachio paste. Just imagine a delicious pistachio custard cream, pure goodness, it’s impossible to stop eating it, it finishes immediately.
The recipe is quite simple; of course, you need to have pistachio flour and pistachio cream on hand, then proceed as you would for a regular custard.
Needless to say, it was very well received, it’s creamy and enveloping, the pistachio custard cream will surely be made again at my house to prepare many delicious desserts.
Great to eat with a spoon but perfect for both tarts and baked cakes as well as cold desserts or semifreddi, obviously if you don’t like pistachio, remove it or replace it with another spread.
Follow me in the kitchen today there is pistachio custard cream!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 2
- Cuisine: Italian
- Energy 255.18 (Kcal)
- Carbohydrates 17.46 (g) of which sugars 13.94 (g)
- Proteins 9.13 (g)
- Fat 16.57 (g) of which saturated 3.02 (g)of which unsaturated 2.31 (g)
- Fibers 1.86 (g)
- Sodium 2.78 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg yolk
- 0.7 oz pistachio flour
- 0.35 oz all-purpose flour (or cornstarch)
- 1 cup milk
- 3 tbsp pistachio cream
- 0.7 oz sugar
Preparation
Work the egg yolk with the sugar in a small saucepan, then move to the stovetop.
Add the preheated milk a little at a time and mix with a hand whisk.
Turn on the stove, keep stirring and add the pistachio flour and cream, pistachio paste, then add a tablespoon of flour or cornstarch.
Continue stirring, and if it begins to thicken, don’t add more cornstarch.
Pour the cream into a ceramic container and cover with cling film, let it cool in the fridge.
Bon appétit
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