Pistachio Cream Recipe

Preheat the oven to 180°C (thermostat 6). Prepare a water bath to place in the oven.

Grind the pistachios into a fine powder (in a food processor). Bring the milk to a boil. Add the pistachio powder, mix, and remove from heat.

In a bowl, whisk the whole eggs and the egg yolks with the sugar. Gradually pour in the pistachio milk while stirring continuously and vigorously.

Divide the mixture into four ramekins. Place them in the water bath in the oven.

Cook the creams for about 45 minutes. The creams should be slightly jiggly. Remove them from the water bath, let them cool, and then place them in the refrigerator until serving time.

To finish, enjoy the fresh creams sprinkled with crushed pistachios.