After making a standard pastry cream, we will add pistachio paste to make a delicious pistachio cream. Mix the egg yolks, cornflour, flour, and salt in a large bowl. Mix into a thick paste and set aside.
2
Stir milk, sugar, and vanilla in a saucepan occasionally over medium heat. Whisk egg yolks and warm milk. Slowly add remaining milk and whisk. Do this slowly to avoid milk heat scrambling eggs.
3
Boil for one minute after thick bubbles appear on the surface. Thicker custard allows you to draw a line on the back of a wooden spoon.
4
Remove the pastry cream from heat and sieve into another bowl to remove lumps. Whisk each small chunk of butter until incorporated before adding the next.
5
There are many delicious ways to eat pistachio cream, which is usually a filling or addition to other desserts. A decadent pistachio version can be made anywhere pastry cream or custard is used.