Pistachio Cream
Pistachio Cream is a versatile, silky spread that elevates desserts, breakfasts, and more with its rich, nutty flavor.
Ingredients
- 1 cup 120g shelled, unsalted pistachios (raw or dry-roasted)
- 1 cup 240ml whole milk
- ½ cup 120ml heavy cream
- ½ cup 100g granulated sugar
- ¼ tsp 1g salt
- 1 tsp 5ml vanilla extract
- 1 tbsp 15g pistachio paste (optional, for deeper flavor)
Instructions
Prepare the Pistachios
- I start with 1 cup shelled pistachios. If raw, I blanch them in boiling water for 1 minute, drain, and rub off skins for a vibrant color. For roasted, I use dry-roasted nuts as-is for a toasty flavor.
Blend the Base
- In a blender, I process the pistachios until they form a coarse paste, scraping down the sides as needed (2–3 minutes). I add 1 cup milk, ½ cup cream, ½ cup sugar, ¼ tsp salt, 1 tsp vanilla, and 1 tbsp pistachio paste (if using). I blend until smooth, about 1–2 minutes, ensuring no grittiness remains.
Cook the Cream
- I pour the mixture into a medium saucepan over medium-low heat. Stirring constantly with a silicone spatula, I cook for 6–10 minutes until it thickens and coats the back of a spoon. For a pourable Pistachio Cream, I stop at 6 minutes; for a thicker filling, I cook up to 10 minutes.
Strain and Cool
- For a smoother texture, I strain the cream through a fine-mesh sieve (optional). I let it cool for 15 minutes, then transfer to a glass jar. I chill for at least 2 hours before serving.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For a thinner texture (for drizzling or spreading on toast), reduce the cooking time by 1 to 2 minutes.