Best 2 Pistachio Creme Anglaise Recipes
Pistachio creme anglaise is a classic French dessert sauce that boasts a rich, nutty flavor and velvety smooth texture. Made with a combination of milk, cream, sugar, egg yolks, and pistachio paste, this decadent sauce is perfect for drizzling over cakes, pies, ice cream, and other desserts. The vibrant green hue of the sauce makes it an especially striking addition to any dessert plate. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating the perfect pistachio creme anglaise.
Here are our top 2 tried and tested recipes!
PISTACHIO CREME ANGLAISE
Steps:
- Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.
PISTACHIO CREME ANGLAISE
Use this pistachio-flavored custard to make our meringue dessert, Ile Flottante.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Whisk yolks and sugar in a bowl until pale and thick, about 4 minutes. Set aside.
- Put milk and cream in a medium saucepan, and heat over medium heat until just about to simmer. Reduce heat to low. Whisk 1/3 cup milk mixture into yolk mixture; pour mixture back into pan. Whisk in pistachio paste. Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes.
- Pour mixture through a fine sieve into a stainless-steel bowl set in an ice-water bath. Let stand until cold, stirring occasionally. Creme can be refrigerated in an airtight container up to 3 days.
Tips:
- Use high-quality pistachios for the best flavor. Freshly ground pistachios will yield the most intense flavor.
- Toast the pistachios before using them to enhance their flavor.
- Be sure to strain the pistachio milk through a fine-mesh sieve to remove any solids.
- Use a heavy saucepan when making the crème anglaise to prevent scorching.
- Stir the crème anglaise constantly while it is cooking to prevent curdling.
- Do not boil the crème anglaise, as this will cause it to curdle.
- Use a thermometer to ensure that the crème anglaise reaches the correct temperature (170°F).
- Strain the crème anglaise through a fine-mesh sieve before serving to remove any lumps.
- Serve the crème anglaise immediately, or chill it for later use.
Conclusion:
Pistachio crème anglaise is a delicious and versatile sauce that can be used to top desserts, such as cakes, pies, and ice cream. It can also be used as a filling for pastries or as a dip for fruit. With its rich, nutty flavor and creamy texture, pistachio crème anglaise is sure to please everyone at your table.
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