Pistachio Creme Anglaise
Martha Stewart Living, May 2006
Yield Makes about 1 3/4 cups
- 4 large egg yolks
- 1/4 cup sugar
- 1 cup whole milk
- 3/4 cup heavy cream
- 3 tablespoons pistachio paste (from <a class='page' href='http://www.bakerscatalogue.com' target='_blank'>www.bakerscatalogue.com</a>)
- Whisk yolks and sugar in a bowl until pale and thick, about 4 minutes. Set aside.
- Put milk and cream in a medium saucepan, and heat over medium heat until just about to simmer. Reduce heat to low. Whisk 1/3 cup milk mixture into yolk mixture; pour mixture back into pan. Whisk in pistachio paste. Raise heat to medium. Cook, stirring occasionally, until thick enough to coat the back of a wooden spoon, about 8 minutes.
- Pour mixture through a fine sieve into a stainless-steel bowl set in an ice-water bath. Let stand until cold, stirring occasionally. Creme can be refrigerated in an airtight container up to 3 days.
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