Oct 17, 2019 Last Updated 6:31 AM, Nov 9, 2017

Chocolate Pistachio Custard

Chocolate Pistachio Custard
Caroline Sherman's 'Chocolate Pistachio Custard'

Caroline Sherman, Pastry Chef at Wild Olive Cucina Italiana in John’s Island, SC brings us her signature recipe.

Yield: 20 servings

Crème Anglaise:

45 oz/1.276 kg heavy cream
34.14 oz/968 g half-and-half
14 oz/397 g granulated sugar
2 vanilla beans, split
15.87 oz/450 g pasteurized egg yolks

Pistachio Custard:

28.2 oz/800 g Crème Anglaise
8.4 oz/240 g pistachio paste
10.5 oz/300 g white chocolate, finely chopped
8 oz/227 g unsalted butter, softened

Caroline Sherman
Caroline Sherman, Pastry Chef.

Chocolate Custard:

77.6 oz/2200 g Crème Anglaise
2.2 lb/1 kg dark chocolate, finely chopped

1. Portion out ingredients for both custards. Make the Crème Anglaise by heating the heavy cream, half-and-half, sugar and vanilla beans until simmering in a medium sized pot. Once heated, temper the pasteurized egg yolks into the cream and bring the mixture up to 84°C. Strain the mixture through a chinois.

2. Measure amount of anglaise for each custard and combine ingrients. Pour the pistachio custard first into a brulee dish and after letting that chill and set (for about 1 hour), top wit the dark chocolate custard. Allow to set for at least four hours before serving.

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