Pistachio sundae custard

Ingredients

Custard Base

300 grams (1 1/4 cups) milk
137 grams (2/3 cup) sugar
1 large egg
1 large egg yolk
20 grams (2 1/2 tablespoons) cornstarch
50 grams (1/4 cup) butter

Pistachio Base

80 grams (2.8 ounces) cream cheese
200 grams (3/4 cup + 2 tablespoons or 7 ounces) whipping cream
50 grams (1/4 cup) pistachio paste
15 grams (2 tablespoons) powdered sugar
10 grams (2 teaspoons) vanilla paste

Equipment

Mixing Bowls
Essential for combining your ingredients. Use a set of various sizes for convenience.
Whisk
Helps achieve a smooth texture in the custard base. A good whisk is key to thorough mixing.
Medium Saucepan
Perfect for heating the milk. Opt for a thick-bottomed pan to prevent burning.
Stand Mixer or Hand Mixer
Ideal for whipping up the pistachio base till it’s light and fluffy.
Plastic Wrap
To cover the custard base and prevent a skin from forming.

Instructions

Step 1

1. In a mixing bowl, combine the sugar, egg, egg yolk, and cornstarch. Whisk until smooth. Make sure there are no lumps in the mixture for a smoother custard.

Step 2

2. Heat the milk in a saucepan over medium heat until it is hot but not boiling. Slowly pour the hot milk into the egg-sugar mixture, stirring constantly to prevent the eggs from cooking. Pour the milk in a thin stream while whisking to temper the eggs gradually.

Step 3

3. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens. Stir constantly to avoid lumps and prevent the custard from sticking to the bottom of the pan.

Step 4

4. Remove the thickened mixture from heat and add the butter, stirring until the custard is smooth and the butter is fully incorporated.

Step 5

5. Cover the custard base with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Allow it to cool to room temperature. Cooling the custard base to room temperature helps avoid condensation and excess moisture in the final mixture.

Step 6

6. For the pistachio base, whip the cream cheese, whipping cream, pistachio paste, powdered sugar, and vanilla paste together until smooth and fluffy. Chill the bowl and beaters for better whipping results.

Step 7

7. Once the custard base is cooled, blend it using a blender to ensure it’s smooth. Combine it with the pistachio base by mixing with a mixer until well incorporated and fluffy.

Servings

Imagine serving this Pistachio Custard Pastry at your afternoon tea or weekend brunch—it’s bound to be the star of the show! Slice it up and present it alongside fresh berries or gold-dusted chocolate shavings for a real wow factor. If you're feeling extra fancy, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. Transform your family gathering into a gourmet experience by plating each slice on vibrant dessert plates and sprinkle chopped pistachios over the top for an eye-catching flourish. And don't forget: a drizzle of honey or a touch of mint can elevate the flavors to new heights, making every bite a sublime experience.

Variations

Looking for a gluten-free version? Simply swap out the cornstarch for an equal amount of gluten-free cornstarch or tapioca starch. To make it vegan, replace the milk with a plant-based alternative like almond or oat milk, use a vegan butter substitute, and swap the eggs with a mixture of 1 tablespoon of ground flaxseed and 3 tablespoons of water, allowing it to sit until it becomes gel-like. For the cream cheese, opt for a vegan version, and your decadent dessert will be completely free from animal products.

Faq

How can I prevent lumps in my custard?
Make sure to whisk continuously while adding the hot milk to the egg mixture, and keep stirring over low heat until it thickens.
Can I use store-bought pistachio paste?
Absolutely! Store-bought pistachio paste works great and saves time, but make sure to choose a high-quality one for the best flavor.
How do I know when the custard base is thick enough?
The custard should coat the back of a spoon, and if you run a finger through it, the line should stay clear without running.
Is there an alternative to using cling film “in contact”?
You can use parchment paper cut to the size of your bowl and place it directly on the surface of the custard to prevent a skin from forming.
Can I make this pastry ahead of time?
Certainly! You can prepare both the custard and pistachio bases a day in advance, store them separately in the fridge, and combine them just before serving.
How do I achieve the fluffiest pistachio base?
Make sure your ingredients are chilled and whip them at a high speed until light and airy. A stand mixer usually yields the best results.