Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1/4 cup unsalted butter
- 1/2 cup shelled pistachios, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowl
- Electric mixer
- Food processor or blender
- Serving dishes or glasses
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until it comes to a simmer.
2. In a mixing bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in the butter, chopped pistachios, salt, and vanilla extract.
6. Strain the mixture through a fine mesh strainer into a clean mixing bowl.
7. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours, or until completely cold.
9. Once chilled, use an electric mixer to beat the mixture until smooth and creamy.
10. Spoon the mixture into serving dishes or glasses and chill for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours + 30 minutes
5. Temperature:
Cook over medium heat and chill in the refrigerator.
Serving size:
This recipe makes about 4-6 servings.
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 27g
Protein: 5g
Sodium: 120mg
Sugar: 21g
Substitutions for ingredients:
- You can use almond or hazelnut milk instead of whole milk.
- You can use almond extract instead of vanilla extract.
- You can use chopped almonds or hazelnuts instead of pistachios.
Variations:
- You can add a tablespoon of cocoa powder to make a chocolate pistachio Herrencreme.
- You can add a tablespoon of espresso powder to make a coffee pistachio Herrencreme.
- You can add a tablespoon of orange zest to make an orange pistachio Herrencreme.
Tips and tricks:
- Make sure to whisk the mixture constantly while cooking to prevent lumps.
- Straining the mixture through a fine mesh strainer will ensure a smooth and creamy texture.
- Be sure to chill the mixture completely before beating it with an electric mixer.
- Garnish with chopped pistachios or whipped cream before serving.
Storage instructions:
Store leftover pistachio Herrencreme in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served chilled and does not need to be reheated.
Presentation ideas:
Serve in a clear glass or dessert dish to show off the layers of creamy pistachio goodness.
Garnishes:
Chopped pistachios, whipped cream, or fresh berries make great garnishes for this dessert.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve with a light salad or fruit for a refreshing dessert.
Troubleshooting advice:
If the mixture is too thick, add a little more milk to thin it out. If it's too thin, cook it a little longer until it thickens.
Food safety advice:
Make sure to refrigerate the mixture immediately after cooking to prevent bacteria growth.
Food history:
Herrencreme is a traditional German dessert made with custard, whipped cream, and alcohol. This recipe puts a twist on the classic by adding pistachios for a nutty flavor.
Flavor profiles:
This dessert is creamy, nutty, and sweet with a hint of vanilla.
Serving suggestions:
Serve chilled for a refreshing and indulgent dessert.
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Region: German