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January 27, 2005
Pistachio Creme Anglaise
Ingredients:
1 cup shelled unsalted pistachios (4 ounces)
2 cups milk
½ cup sugar
Salt
8 large egg yolks
½ tsp pure almond extract (optional)
Directions:
1. Preheat the oven to 350 degrees. Spread the shelled pistachios on a rimmed baking sheet and bake for 5 minutes, or until lightly toasted. Let cool completely, then rub the pistachios in a kitchen towel to remove the skins. Transfer the pistachios to a food processor and grind to a fine powder.
2. In a medium saucepan, combine the milk with the pistachios and bring to a boil. Cover, remove from the heat and let stand for 30 minutes.
3. Strain the pistachio milk through a fine sieve into another medium saucepan. Add the sugar and a pinch of salt. Whisk in the egg yolks and cook over low heat, whisking constantly, until the custard sauce is thick enough to coat the back of a spoon, about 8 minutes. Do not let the custard boil.
4. Strain the sauce through a fine sieve into a bowl. Stir in the almond extract and let cool, stirring often. Cover and refrigerate until ready to serve. (This recipe makes 2 cups, and can be refrigerated for 2 days.)
Posted by Kelli Little at January 27, 2005 07:32 AM