Makesabout 1 1/2 cups
- Active time:15 min
- Start to finish:1 1/2 hr (includes chilling)
DOUGLAS DODD, TABLE ONE, HOTEL BEL-AIR, LOS ANGELES
February 2009
This suave pale green custard, which gets its luxuriousness from nuts and egg yolks, is marvelous with the light, airy soufflés.
-
1/3
cup
shelled pistachios (1 3/4 oz)
-
1
cup
heavy cream
-
1/3
cup
sugar
-
3
large egg yolks, lightly beaten
-
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 175°F on an instant-read thermometer and coats back of spoon. Strain through a fine-mesh sieve into a metal bowl and chill crème 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.
