Ingredients
Custard base
milk
300g
10.14fl oz
sugar
137g
4.80oz
0.55cup
9.18tbsp
egg
1pc
egg yolk
1pc
cornstarch
20g
0.70oz
1.34tbsp
butter
50g
1.75oz
3.35tbsp
Pistachio base
cream cheese
80g
2.80oz
0.32cup
5.36tbsp
whipping cream
200g
6.76fl oz
pistachio paste
50g
1.75oz
3.35tbsp
powdered sugar
15g
0.53oz
1tbsp
vanilla paste
10g
0.35oz
0.67tbsp
Method
- Combine the sugar, eggs and starch, and grind with a whisk until smooth.
- Bring the milk to a boil (no need to boil), and pour it in a thin stream into the egg-sugar mixture, stirring constantly. After that, the whole mass must be mixed until the sugar is completely dissolved, and only then put the bowl with it on a low heat.
- Bring the mass to a thickening, heating it over a low heat, stirring.
- Remove the mass from the heat, add the soft butter, and mix until smooth.
- Cover the custard base with cling film "in contact", and let it cool.
- Whip the ingredients for the pistachio base until smooth and fluffy.
- Mash the cooled custard base with a blender, and combine it with the pistachio base using a mixer.
