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    Home » Pistachio Custard

    Pistachio Custard

    Published: Dec 31, 2020 · Modified: Jan 13, 2021 by Nico

    Cambia lingua / Switch language: Italiano

    Pistachio Custard pastry cream

    Pistachio custard is sweet, nutty, creamy and if you like pistachios, this is going to be a great addition to your dessert recipes! This custard is inspired by Italian pastry cream and is made with simple ingredients and with unsalted pistachio nuts. The richness of pistachios makes this recipe burst with flavour with very few ingredients, and it's naturally vegan.

    Jump to:
    • 🎥 YouTube Video
    • 📋 Recipe
    • 👨🏻‍🍳 Tips
    • 🥫 Storage
    • 🍜 Variations
    • 🍰 Related recipes

    🎥 YouTube Video

    📋 Recipe

    Pistachio custard

    Pistachio Custard

    Author: Nico
    Pistachio custard is sweet, nutty, creamy and if you like pistachios is going to be a great addition to your dessert recipes! This recipe is made with simple ingredients and with unsalted pistachio nuts. The richness of pistachios makes this recipe burst with flavour with very few ingredients, and it's naturally vegan.
    Print Recipe Pin Recipe
    5 from 3 votes
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert, Dressing & Sauces
    Cuisine Italian
    Servings 6 people
    Calories 150 kcal

    Equipment

    • Whisk
    • Blender

    Ingredients
     

    • 500 g (2.1 cups) plant milk soy, almond, rice, oat
    • 55 g (1.9 oz) pistachios unsalted
    • 65 g (5 tbsp) sugar
    • 30 g (4 tbsp) cornstarch

    Instructions
     

    • On a pan, toast the pistachios for 1 to 2 minute, moving them around continuously.
      Pistachio custard step 1
    • Add the plant milk and the sugar to a blender. Then add the toasted pistachios and blend at full speed until the pistachios are fully dissolved in the milk.
      Pistachio custard step 2
    • In a pot, off the heat, add the cornstarch and the blended pistachio milk. Whisk until the cornstarch is fully dissolved in the milk.
      TIP: if you want the smoothest custard, pass the pistachio-milk through a sieve before adding it to the pot.
      Pistachio custard step 3
    • Bring the pot on the heat, set it on low, and stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
      Pistachio custard step 4
    • When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. The custard will keep thickening while off the heat.
      Keep this in mind and turn off the heat slightly before you reach your desired thickness.
      TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.
      Pistachio custard step 5

    YouTube Video

    Notes

    Variation: you can make the exact same recipe with hazelnuts.

    Nutritional Values

    Nutrition Facts
    Pistachio Custard
    Amount Per Serving
    Calories 150 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Potassium 211mg6%
    Carbohydrates 21g7%
    Dietary Fiber 1g4%
    Sugar 14g16%
    Protein 4g8%
    Vitamin A 366IU7%
    Vitamin B6 1mg50%
    Vitamin C 7mg8%
    Vitamin E 2mg13%
    Calcium 126mg13%
    Folate 31µg8%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 11mg3%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Tag us on Instagram @Italiaplantbased

    👨🏻‍🍳 Tips

    Pistachio Custard pastry cream
    • Learn the basics of vegan custard: if you want to learn more about how to make the perfect vegan custard, check out our full vegan custard guide. Vegan custard is easy to make and as delicious as regular custard.
    • Unsalted, unshelled pistachios: you'll get the best result if you use unsalted, unshelled pistachios. The thin shell around the pistachios will ruin the texture of the custard.
    • Sift the pistachio-milk: this is especially important if you don't have a powerful blender, or if your pistachios are covered by the thin brown shell.
    • Toast the pistachios: to bring out the oils and flavour of the pistachio nuts we toast them lightly on a pan before blending them.
    • Cool down bain-marie: if you are making your custard in advance, the best way to cool it down is bain-marie, to prevent the thin skin layer on top.

    🥫 Storage

    testing creaminess of pistachio custard

    You can store the custard in the refrigerator for 2 to 3 days. Let it cool down then cover it with reusable wrap and make sure the wrap touches the surface of the custard to prevent a thin crust from forming. You can reheat the custard on low heat by adding a dash of plant milk while stirring.

    We do not recommend freezing the custard, unless you want to make ice cream out of it.

    It is possible that during the cooling process the custard will dry out on the surface and make a thin skin that will result in annoying lumps. If you are annoyed by the lumps then you can always blend the custard with a hand blender. We tried and it works.

    🍜 Variations

    coffee custard

    You can easily turn this pistachio custard into a hazelnut custard by simply replacing the pistachios with hazelnuts.

    If you want to learn more about vegan custard variations check out our ultimate guide to vegan custard.

    🍰 Related recipes

    • No bake vegan cheesecake - no cashews
    • Vegan strawberry tart
    • Vegan Chocolate Pound Cake
    • Italian breakfast brioche - Buondì
    • Vegan chocolate and sour cherry jam cake
    • Vegan Cornetti - Italian Croissants
    • Mini apple tarts - Crostatine di mele
    • Vegan Ciambellone - Italian Recipe

    Will you be cooking this custard with pistachios at home? Let us know in the comments below!

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    Chef Nico Pallotta Profile Picture

    Ciao, I am Nico, chef and co-founder at Italia Plant based, a project with the purpose to make vegan Italian cooking easy and accessible to everyone.

    Omnivores, paleo, vegetarians and vegans, you are ALL WELCOME to this community.

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