Preparation Steps

• In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually whisk in about 1/2 cup of the milk until a smooth paste forms.
• Whisk in the remaining milk and the egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble. Do not boil.
• Remove from heat and stir in the finely ground pistachios, vanilla extract, and unsalted butter until the butter is melted and the mixture is smooth.
• Pour the pistachio cream into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until chilled and set.
• Serve chilled as is, or use as a filling for cakes, tarts, or pastries.