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No-Fuss Pistachio Pastry Cream

  • Prep:
  • Total Time:
  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, February 2016


  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • Pinch of coarse salt
  • 1 large egg yolk
  • 1/4 cup pistachio paste, such as Love'n Bake
  • 1/2 cup whole milk


  1. Whisk together sugar, cornstarch, salt, egg yolk, and pistachio paste in a small saucepan. Gradually whisk in milk until smooth. Cook over medium, stirring constantly, until mixture comes to a boil, about 5 minutes. Let boil 1 minute, still stirring constantly. Pour through a fine-mesh sieve into a small bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface, and refrigerate until firm, at least 2 hours and up to 1 day.

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