Pistachio English Cream
Pour the vanilla milk into the egg yolks and cook until thickened. Add pistachio jam, strain, and chill.
Ingredients
milk
to taste
vanilla pod
1
pistachio jam
to taste
egg yolk
to taste
sugar
to taste
Instructions
1
Steep the Vanilla
Bring the milk to a boil, add the vanilla pod, remove it from the heat, and let it steep for 10 minutes.
2
Add the Pistachio Jam
Stir the pistachio jam into the vanilla milk until dissolved.
3
Whisk the Egg Yolks
Add the sugar to the egg yolks and whisk by hand until pale.
4
Temper the Egg Yolks
Slowly pour some of the hot pistachio milk into the egg yolks while stirring, then pour the mixture back into the pan.
5
Cook the Cream
Stir constantly and heat until the cream coats the back of a spoon.
6
Strain and Chill
Strain through a fine sieve and refrigerate until needed.
