Pistachio Creme Anglaise Recipes

Steps:

• 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.

Steps:

• Pour milk in a large pan, and cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into milk pan and cook at low temperature stirring constantly with a wooden spoon until firm consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate for several hours.

Steps:

• Preheat the oven to 350°F. Butter and flour a 9- or 10-inch springform pan, and wrap the outside of the pan with foil (this will ensure that no batter leaks out during the baking process).
• In a heavy-bottomed 2-quart saucepan, combine the milk with half the sugar and bring to a boil. Stir in the semolina and cook over low heat, stirring with a wooden spoon, until thickened (about 10 minutes). Stir in half the butter and the remaining sugar. Remove from the heat and cool, stirring now and then. Stir in the remaining butter, the whole eggs plus 6 yolks, and the vanilla. In an electric mixer fitted with a whisk, beat the egg whites until stiff but not dry, and fold by thirds into the semolina mixture. Pour the batter into the prepared pan. Place the pan in a larger baking dish and add warm water to reach about halfway up the cake pan. Bake for 1 hour. Test with a toothpick or skewer to see if the cake is set and the crumb is dry. Remove from the oven and water bath and cool completely before removing from the pan. Serve with the crème anglaise and fresh berries or cherries.
• Toast the nuts in a 350°F oven for a few minutes to dry them out and loosen the skins. Wrap the nuts in a dish towel and rub off the skins (as much as possible). When the nuts are cool, grind them very finely. Place the nuts, milk, and cream in a small saucepan and bring just to the boiling point. Remove from heat, cover, and let steep for about 30 minutes. Strain through a fine strainer or cheesecloth and discard the nuts.
• Using a 2-quart saucepan set over medium heat, whisk together the sugar, salt, and egg yolks. In a separate small saucepan, heat the pistachio milk just until it begins to boil, then whisk a small amount into the yolk mixture. Gradually add the remaining milk, stirring constantly. Continue to heat the mixture slowly, to just below the boiling point (but do not let it boil), until it thickens and coats the back of a wooden spoon. Remove the pan from the heat, stir in the almond extract, and continue to stir for a few minutes. Strain the custard into a bowl and set aside or refrigerate until ready to use. To serve, spoon a generous pool of the custard onto a small dessert plate and top with a slice of the cake.

Steps:

• Prepare ganache: Place cream in a heavy-bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
• Prepare the molds: Butter six 1-cup aluminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
• Prepare creme patissiere: Combine milk, vanilla bean, and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachio paste.
• In a large bowl, whisk together granulated sugar, egg yolks, flour, and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup creme patissiere in a medium bowl, whisk until completely cooled, and set aside. Reserve remaining creme patissiere for another use.
• Preheat oven to 350°. Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
• Fold one quarter of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about three-quarters full. Place 1 cube of frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6 to 8 minutes.
• Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.
• ***Creme Anglaise***.
• Prepare an ice-water bath; set aside.
• Combine milk, vanilla seeds, and cream in a medium heavy-bottomed saucepan; bring to a boil over medium-high heat.
• In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer the mixture back to the saucepan. Cook, stirring until mixture coats the back of a spoon, 3 to 6 minutes.
• Strain mixture through a fine sieve into a medium bowl set over the ice-water bath. Continue stirring mixture until cooled. Creme anglaise may be stored in a covered container in the refrigerator for up to 4 days.