Delicious Pistachio Custard Recipe Sweet Nutty And Creamy

This custard is inspired by Italian pastry cream and is made with simple ingredients and unsalted pistachio nuts. The richness of pistachios makes this recipe burst with flavor with very few ingredients, and it’s naturally vegan.

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Variations

Hazelnut custard

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Tips on making an excellent pistachio custard

Learn the basics of vegan custard: To learn more about how to make the perfect vegan custard, check out our vegan custard guide. Unsalted, unshelled pistachios: you’ll get the best result using unsalted and peeled pistachios. The thin shell around the pistachios will ruin the texture of the custard. Sift the pistachio milk. This is especially important if you don’t have a powerful blender or if your pistachios are covered by a thin brown shell. Toast the pistachios: to bring out the oils and flavor of the pistachio nuts, we toast them lightly on a pan before blending them. Cool down bain-marie: if you are making your custard in advance, the best way to cool it down is bain-marie to prevent the thin skin layer on top.

Let it cool down, then cover it with reusable wrap, and make sure the wrap touches the surface of the custard to prevent a thin crust from forming. You can reheat the custard on low heat by adding a dash of plant milk while stirring.We do not recommend freezing the custard unless you want to make ice cream out of it. It is possible that during the cooling process, the custard will dry out on the surface, creating a thin skin that will result in annoying lumps. If you are annoyed by the lumps, you can always blend the custard with a hand blender. We tried, and it works.