Pistachio Recipe

Toast pistachios (optional for deeper flavor)

Preheat oven to 350°F (180°C). Spread 1.5 cups pistachios on a baking sheet and toast for 6–8 minutes until fragrant. Let cool slightly.

Make pistachio paste

Place toasted pistachios in a food processor and pulse until a coarse meal forms. Add 2–3 tablespoons of the milk and continue processing to form a smooth, thick paste (stop and scrape down sides as needed). Set aside.

Warm milk and cream

In a medium saucepan, combine remaining milk and 1/2 cup heavy cream and bring just to a simmer over medium heat (do not boil). Remove from heat.

Temper egg yolks

In a bowl, whisk together 3 egg yolks, 1/2 cup granulated sugar and 1 tablespoon cornstarch until pale and slightly thickened. Slowly drizzle about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.

Thicken custard

Return the saucepan to medium-low heat and cook, stirring constantly with a spatula, until the mixture thickens to a pastry-cream consistency and coats the back of the spatula (about 4–6 minutes). Do not let it boil vigorously.

Incorporate pistachio paste and finish cream

Remove pan from heat. Immediately whisk in the pistachio paste until fully incorporated and the color is uniform. Whisk in 2 tablespoons cold cubed butter, 1 teaspoon vanilla extract and a pinch of salt until smooth and glossy. Taste and adjust sweetness if needed.

Chill

Transfer the pistachio cream to a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours (or until fully cold).

Prepare a small sheet of parchment and lightly oil or butter it. In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 1 tablespoon water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns an amber color (about 6–8 minutes).

Once amber, remove from heat and quickly stir in 1/2 cup chopped pistachios and a pinch of salt until coated. Immediately spread the mixture thinly on the prepared parchment. Let cool completely, then break into shards. Chop coarsely if desired to sprinkle over the cream.

Spoon the chilled pistachio cream into serving bowls or glasses. If the cream is very firm, gently whisk to loosen before plating.

Top each serving with a few pieces of pistachio praline (if using) and sprinkle 2 tablespoons chopped pistachios over all. Dust very lightly with powdered sugar if desired.

Serve chilled. The pistachio cream can be stored in an airtight container in the refrigerator for up to 3 days; praline keeps at room temperature for 3–4 days.