PISTACHIO CREME ANGLAISE

By BobD

Ingredients

• YIELD 1-1/2 CUPS
• 1/3 cup shelled pistachios (1 3/4 oz)
• 1 cup heavy cream
• 1/3 cup sugar
• 3 large egg yolks, lightly beaten

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Finely grind pistachios in a food processor.

Bring cream, sugar, and pistachios to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and let stand, covered, 10 minutes.

Gradually whisk some of warm cream mixture into yolks in a bowl, then whisk into remaining cream mixture and cook over medium-low heat, stirring constantly with a wooden spoon, until sauce registers 170 to 175F on an instant-read thermometer and coats back of spoon.

Strain through a fine-mesh sieve into a metal bowl and chill creme anglaise, its surface covered with parchment paper, until cold, about 1 hour (or quick-chill in an ice bath, stirring occasionally).

COOKS NOTE: Sauce can be chilled up to 2 days.