Food & Cooking Recipes Dessert & Treats Recipes Pistachio Creme Anglaise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 3/4 cups Use this pistachio-flavored custard to make our meringue dessert, Ile Flottante. Ingredients 4 large egg yolks ¼ cup sugar 1 cup whole milk ¾ cup heavy cream 3 tablespoons pistachio paste Directions 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. Rate it Print