Crème aux Pistaches

• 100 milliliters (3½ ounces) whole milk
• 60 grams (2

Prepare your mise en place.

Combine the milk, sugar, and pistachio paste in a medium heavy-bottomed saucepan over high heat. Bring to a boil, stirring frequently with a heat-proof spatula. Remove from the heat.

Combine the egg yolks and pastry cream powder in a small stainless-steel mixing bowl, whisking until completely smooth. Whisk in one-third of the hot milk mixture