Pistachio Creme Anglaise

1. 1

   Preheat the oven to 350.

2. 2

   Spread the shelled pistachios on a rimmed baking sheet and bake for 5 minutes, or until lightly toasted.

3. 3

   Let cool completely, then rub the pistachios in a kitchen towel to remove the skins.

4. 4

   Transfer the pistachios to a food processor and grind to a fine powder.

5. 5

   In a medium saucepan, combine the milk with the pistachios and bring to a boil.

6. 6

   Cover, remove from the heat and let stand for 30 minutes.

7. 7

   Strain the pistachio milk through a fine sieve into another medium saucepan.

8. 8

   Add the sugar and a pinch of salt.

9. 9

   Whisk in the egg yolks and cook over low heat, whisking constantly, until the custard sauce is thick enough to coat the back of a spoon, about 8 minutes.

10. 10

    Do not let the custard boil.

11. 11

    Strain the sauce through a fine sieve into a bowl.

12. 12

    Stir in the almond extract and let cool, stirring often.

13. 13

    Cover and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.