Today we will prepare together the pistachio custard, ideal to serve as a spoon dessert or to fill cream puffs, cannoncini and cakes! The preparation is easy, easy and the success guaranteed as always! Eggs, milk, sugar and pistachios in hand: let's see how to prepare the pistachio custard.
Video of the Recipe
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Identity Card of the Recipe
- 172 KCal Calories per serving
-
Ingrediants
- 500 ml of milk
- 70 g of pistachio paste
- 60 g (3 medium) of egg yolks
- 90 g of sugar
- 50 g of cornstarch
Materials Needed
- Casserole
- Electric whips
- Scale weighs food
- Spoon or whisk
- Transparent film
Preparation
- Shell the eggs and carefully divide the yolks from the whites.
Not to waste
Egg whites can be used to make meringues or macaroons!- Combine the egg yolks in a bowl, add the sugar and whip the cream mixture for 10 minutes.
- Meanwhile, heat about 400 ml of milk.
- When the egg cream is whipped and appears frothy and swollen, gradually and little by little add the cold milk and corn starch.
- Work the mixture again with the whisk for a couple of minutes before reuniting it in the saucepan with the milk.
- Add the pistachio paste and cook gently, continuing to stir, until the mixture thickens.
Did you know that
It is possible to replicate this recipe by replacing the pistachio paste with the same quantity of unsalted pistachios, finely chopped to obtain a cream.- Remove the cream from the heat and cover with cling film, taking care to place it in direct contact with the cream to prevent the surface from drying out.
- Allow to cool and use as desired to fill cream puffs, cannoncini or cakes.
Alice's comment - PersonalCooker
The delicious pistachio cream is ready: to make the texture softer, you can mix it with a few spoonfuls of fresh whipped cream and use it to embellish your tastiest desserts! It can be kept in the fridge for 3-4 days, tightly closed with cling film or in a tray with an airtight lid.Nutritional values and Health Comment on the recipe
Pistachio Custard is a fairly caloric dessert, with an energy prevalence attributable to carbohydrates, followed by lipids and finally proteins. Carbohydrates are mainly of the simple type (sucrose and lactose), unsaturated fatty acids (monounsaturated) and proteins with high and medium biological value.
Cholesterol is quite high and there is not a lot of fiber.
The Pistachio Custard is a food allowed in the vegetarian milk ovo diet (not in the vegan one) and does not create any discomfort in celiac disease; on the other hand, it is not suitable for the nutrition of the lactose intolerant, the hypercholesterolemic, the diabetic (type 2 mellitus), the hypertriglyceridemic and the obese.
The average portion of Pistachio Custard is about 50-60g (85-100kcal).
