Ingredients
Check off ingredients as you go
For 6 servings
- 400ml (1⅔ cups) milk
- 70g (⅓ cup) brown sugar
- 40g (3 tablespoons) homemade pistachio paste or quality store-bought
- 100ml (scant ½ cup) heavy cream (38% fat)
- 40g (⅓ cup) cornstarch (30g if you prefer it slightly less firm)
- 2 egg yolks (see end of recipe)
- crushed pistachios, dried fruit, or raspberries for topping
Whisk together the milk, sugar, and pistachio paste (using a whisk is best to avoid lumps). Pour into a saucepan and bring to a simmer, whisking to fully incorporate the pistachio paste. In a small bowl, mix the cream with the cornstarch until dissolved, then add to the milk mixture. Bring to a simmer and continue cooking until the cream thickens well.
Off the heat, incorporate the egg yolks (I like to crack them into a small bowl first), mixing well. Heat again (without boiling) for a few minutes until the cream thickens once more. (This happens quickly - it will look almost like béchamel sauce!).
Transfer the mixture to a blender and blend briefly to achieve a smooth texture. Pour into serving glasses. Cover with plastic wrap and refrigerate overnight. Serve chilled, topped with crushed pistachios, chopped dried fruit, or raspberries.
Tips
With the two leftover egg whites, you can make meringues or about fifteen chocolate crinkle cookies
These dessert creams keep for up to 4 days in the refrigerator.
You can also make them without eggs. I recommend keeping the same amount of cornstarch so the consistency stays firm enough.
To learn more about dairy product equivalents in Israel, I’ve written an article with a French-Hebrew phonetic glossary to help you navigate here!