Pistachio Pastry Cream
Serves: approximately 2 3⁄4 cups
 
Ingredients
  • 2 ¼ cups whole milk
  • ½ cup granulated sugar, divided
  • ¾ teaspoon vanilla extract
  • 6 large egg yolks, room temperature
  • ⅓ cup cornstarch
  • ½ teaspoon fine sea salt
  • 3 tablespoons unsalted butter, softened
  • ⅓ cup finely ground roasted pistachios
Instructions
  1. In a large saucepan, whisk together milk, ¼ cup sugar, and vanilla extract. Heat over medium heat until steaming. (Do not boil.)
  2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup sugar. Gradually add warm milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Strain mixture through a fine-mesh sieve into a large bowl. Stir in butter in 2 additions. Stir in pistachios. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely chilled, approximately 4 hours or overnight.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pistachio-eclairs/