Description
Indulge in the rich and creamy goodness of this Homemade Italian-Style Pistachio Cream. Made with ground pistachios, milk, cream, and a touch of vanilla, this luscious cream is perfect for filling cakes, pastries, or simply enjoying as a dessert topping.
Ingredients
Scale
For the Pistachio Cream:
- 1 cup shelled pistachios, unsalted
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- a pinch of salt
- 2 tbsp powdered sugar (optional for sweetness)
Instructions
- Grind Pistachios: In a food processor, grind pistachios until finely ground but not oily.
- Prepare Milk Mixture: In a saucepan, combine milk, heavy cream, and half the sugar. Heat until simmering.
- Whisk Egg Yolk Mixture: In a bowl, whisk egg yolks, remaining sugar, cornstarch, and salt until smooth.
- Combine Mixtures: Slowly pour hot milk into egg yolk mixture, whisking constantly. Return to saucepan and cook until thickened.
- Stir in Pistachios: Remove from heat, stir in ground pistachios and vanilla extract. Blend for a smoother cream.
- Chill: Transfer to a bowl, cover, and refrigerate until set, about 2-3 hours.
Notes
- Use raw or roasted pistachios based on preference.
- Great as a filling for cakes, pastries, or as a dessert topping.
- Enhance with almond liqueur or orange zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert Component
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg
