Italian Pistachio Cream
Italian pistachio cream (crema pasticcera al pistachio) is sure to be your new favorite filling for pastries and cakes! This easy, 30-minute custard is made with the authentic Italian method, and turns out beautifully smooth and creamy.
Servings: 12 servings
Ingredients
- 4 medium egg yolks use the whites for another recipe
- ⅔ cup granulated sugar
- 7 tablespoons cornstarch
- 3½ ounces blanched pistachios
- 2 cups whole milk
- ½ teaspoon vanilla extract
Instructions
Make the Pistachio Paste
- Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes, then drain them and place them on a clean kitchen towel. Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios from the skins and discard the skins.
- Add the pistachios to a food processor (or high powered blender) with ¼ cup (60ml) of the milk. Pulse on high speed for 5 minutes, or until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides. Set aside.
Make the Egg Mixture
- In a medium mixing bowl, whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Add the egg and cornstarch mixture to the blender with the pistachio cream, then mix until combined and smooth. Set aside.
Finish the Pistachio Cream
- In a saucepan, heat the milk over medium heat until it reaches a soft boil (little bubbles should form on the sides and it should be gently steaming).
- Remove the hot milk from the heat. Gradually add the pistachio mixture, whisking constantly until you have a smooth mixture.
- Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes, or until the cream begins to thicken. (It’s very important that the cream never boils! This way, you'll get a smooth cream without lumps and without chunks of cooked egg.) The temperature should never exceed 185°F (85°C) on a digital thermometer.
- Keep cooking on low medium heat until cream is thickened. When the cream is well thickened (it will stick to the back of a spoon and not drip off), immediately remove it from the heat and add the vanilla extract.
- Immediately pour it into a glass container and press a piece of plastic wrap on top of the cream to keep it from forming a skin on the surface. Refrigerate for at least 3 hours so it can set. Enjoy in your favorite desserts!
Notes
- Use room temperature, high-quality egg yolks; they’re essential for a rich, smooth custard.
- Stir constantly while the cream is cooking. This prevents curdling and keeps the texture smooth.
- Remove all the pistachio shells completely, then be sure to peel off the brown skins. Shelled pistachios often have skins that can cause a gritty texture and dark flecks in your cream. (Boil the pistachios briefly to loosen the skins and softens the nuts for easier blending.) This step is a must for a smooth finish—don’t skip it!
- Blend until ultra-smooth using a food processor or high-speed blender. The smoother the paste, the more luxurious your pistachio cream.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 20mg | Potassium: 156mg | Fiber: 1g | Sugar: 9g | Vitamin A: 178IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1mg
