In under 15 minutes, whip up a rich and creamy pistachio crème anglaise dipping sauce. It's perfect served alongside or as a garnish to your favorite dessert and sweet treats.
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One of my all-time favorite ingredients that I learned about after going to culinary school in Italy was pistachio paste. It instantly elevates the taste of any dish.
We used pistachio paste in everything from pesto and pasta dishes to desserts like pistachio gelato and this amazing pistachio crème anglaise.
This pistachio custard sauce is great for dipping, plating, garnishing, and, most importantly, adding a delicious pop of flavor.
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What You'll Learn In This Recipe
- Tips for achieving a smooth and creamy sauce.
- A step-by-step guide to temper eggs.
- How to troubleshoot any issues you run into whether curdled or thin crème anglaise.
For more delicious recipes, check out my free eBook with 10 authentic Italian recipes you'll love.
Ingredients You Need
- Heavy cream: It's best to use heavy whipping cream not half and half.
- Whole milk: Don't use a lower fat or plant based milk for this recipe.
- Vanilla extract: I like using a high-quality extract like Rodelle.
- Granulated sugar: Adding sugar helps to perfectly sweeten the crème anglaise.
- Pistachio paste: Be sure to use a pistachio paste that's made from 100% ground pistachios. This will give you the best flavor.
- Egg yolks: This gives the sauce a custard-like taste.
How To Make This Recipe
If this is your first time making crème anglaise, be sure to read through this step-by-step guide so you know what the sauce should look like at each stage.
1. In a heavy bottom saucepan combine the heavy cream, milk, and vanilla extract. Cook over medium low heat until the mixture is steaming (but not boiling).
2. Meanwhile, whisk the sugar, pistachio paste, and egg yolks together in a medium sized mixing bowl. The mixture will be very thick.
3. Once the milk and cream mixture is steaming, stream the hot mixture over the eggs while quickly whisking. This step tempers the eggs so they don't become scrambled.
4. Whisk the egg mixture back into the saucepan with milk and cream. Continue to cook on low heat, stirring constantly for about 5 minutes, until the crème anglaise thickens and can coat the back of a wooden spoon.
5. Strain the crème anglaise with a fine mesh strainer. This will catch any bits of eggs that may have become scrambled.
6. Immediately place a piece of plastic wrap directly on the surface to prevent a skin from forming, then allow the sauce to cool.
Expert Tips
- This custard is great served alongside many dishes such as donuts, cakes, pastries, fruits, soufflés, french toast, waffles, and more! Try using it as a dipping sauce or to decorate dessert plates.
- The pistachio crème anglaise can be served either hot or cold.
- Don't allow the crème anglaise to boil or the custard will break.
Recipe FAQs
Yes, it can be made 4 days ahead of time. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Store in an airtight container in the refrigerator for up to 5 days.
You may wish to rewarm the crème anglaise before serving.
First, be sure to strain the sauce with a fine mesh strainer, as is noted in the recipe.
Next, place the bowl with the crème anglaise over an ice bath and whisk vigorously. If this doesn't help, add the sauce to a blender and blend on high for a few moments.
Although this may help incorporate the curdled eggs, the sauce won't have the same consistency as when properly made.
First off, make sure you've allowed the crème anglaise to fully cool. If it has cooled and it's still too thin, then you didn't cook the crème anglaise long enough.
It's important to cook the mixture over low heat until it's thick enough to coat the back of a wooden spoon.
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Pistachio Crème Anglaise Sauce
Equipment
- heavy bottom sauce pan
Ingredients
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 tablespoons pistachio paste
- 2 large egg yolks
Instructions
- In a heavy bottom saucepan combine heavy cream, milk, and vanilla extract. Cook over medium low heat until mixture is steaming (but not boiling), around 2 - 3 minutes.
- Meanwhile, whisk sugar, pistachio paste, and egg yolks together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream the hot mixture over the eggs while quickly whisking.
- Whisk the egg mixture back into the saucepan with milk and cream. Continue to cook on low heat, stirring constantly for about 5 minutes, until the crème anglaise thickens and can coat the back of a wooden spoon.
- Strain with a fine mesh strainer and immediately place a piece of plastic wrap directly on the surface to prevent a skin from forming, then allow to cool.
- Serve alongside your favorite dishes such as donuts, cakes, pastries, fruits, soufflés, french toast, waffles, and more.
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