Gluten Free Pistachio Pastry Cream Recipe
Pastry cream is a good recipe to master for making really knock-it-out-of-the-park fantastic gluten-free desserts! It also happens to be so versatile. It can be used as filling for cream puffs, tarts and pies and can be flavored in almost endless ways. In my cookbook, Simply…Gluten-free Desserts I give a basic recipe for pastry cream as well as 7 other variations, including a dairy-free one.
I recently made another version, Gluten Free Pistachio Pastry Cream, not included in my cookbook and may I just say – Oh! My! Goodness! What was I waiting for? Rich, silky and oh….so pistachio-y!
You can easily also make this dairy free and even low fat, just by changing up the type of milk you use in the recipe. The butter can be substituted for dairy free or even omitted if you really want to cut back on fat and calories – but it won’t be as rich and silky – just saying!
Here is a step by step on how to do this yourself. And for an AMAZING dessert, why not make some gluten-free pate choux and a little caramel and treat yourself and friends to some amazing Pistachio Cream Puffs?
Take a cup and a half of unsalted pistachios and place in a food processor or grinder.
Cover with plastic wrap, placing the plastic wrap directly on the surface of the pastry cream. Refrigerate until cold, about 2 hours. Before serving whisk either by hand or with a handheld mixer until smooth.
- 1½ cups unsalted pistachios - finely ground
- 3 cups milk - (can use low fat or dairy free)
- ¼ teaspoon kosher or fine sea salt
- 6 large egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons cold unsalted butter - (or dairy free substitute)
- 1 tablespoon pure vanilla extract
In a large sauce pan combine the pistachios, milk and salt and bring just to a boil. Let sit for about 15 minutes. Strain the mixture through a fine mesh strainer and discard the solids. Measure the liquid, you need 2 cups. If you don’t have 2 cups add more milk. Rinse and wipe out the saucepan.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the egg yolks and sugar until the mixture is thick and light yellow, about 3 minutes. Turn the mixer to low and slowly add the cornstarch. Slowly pour in the pistachio milk and mix until well combined. Pour the mixture into the saucepan.
Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon until the mixture starts to boil gently. Continue cooking, stirring constantly for 1 or 2 minutes until the mixture is thick. Remove from the heat and stir in the cold butter and vanilla. If the mixture starts to look curdled, just whisk the daylights out of it, it will come together again. Strain the mixture through a fine strainer into a clean bowl. Cover with a piece of plastic wrap, pressed directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 2 hours.
Pastry cream can be made 2 to 3 days ahead. Whisk the pastry cream by hand or with a handheld mixture until smooth before using.
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