2000s Recipes + Menus

Pistachio Crème Anglaise

Makesabout 1 1/2 cups
  • Active time:15 min
  • Start to finish:1 1/2 hr (includes chilling)
February 2009
This suave pale green custard, which gets its luxuriousness from nuts and egg yolks, is marvelous with the light, airy soufflés.
  • 1/3 cup shelled pistachios (1 3/4 oz)
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 3 large egg yolks, lightly beaten
  • Finely grind pistachios in a food processor.
  • Bring cream, sugar, and pistachios to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and let stand, covered, 10 minutes.
  • Gradually whisk some of warm cream mixture into yolks in a bowl, then whisk into remaining cream mixture and cook over medium-low heat, stirring constantly with a wooden spoon, until sauce registers 170 to 175°F on an instant-read thermometer and coats back of spoon. Strain through a fine-mesh sieve into a metal bowl and chill crème anglaise, its surface covered with parchment paper, until cold, about 1 hour (or quick-chill in an ice bath, stirring occasionally).
Cooks’ note: Sauce can be chilled up to 2 days.
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