The Best Italian Pistachio Pastry Cream

Step 1

Put the milk with the scraped vanilla pod in a small saucepan,

Step 2

and bring it to a boil.

Step 3

Remove the pan from the stove and filter the milk.

Step 4

Separately, in a bowl pour the egg yolks, the vanilla caviar, sugar, whisk vigorously until completely combined.

Step 5

When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.

Step 6

Pour the milk into the mixture of egg yolks, sugar, and corn starch.

Step 7

Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 67°C (152.6°F). If it is cooked too much, the cream will have a strong egg smell.

Step 8

Remove the cream from the stove as soon as it starts to thicken.

Step 9

Now add the pistachio cream and mix well.

Step 10

Pour the cream into a bowl and cover it with cling film, allowing it to come into contact with the surface to prevent the patina from forming.

Step 11

Cool it at room temperature for 2-3 hours.