Ingredients
Directions
- 1
Add milk to a saucepan, gently heat, and stop just before it gets to a boil.
- 2
In a heatproof bowl, whisk together eggs and sugar. Add pistachio paste, and both flours and a pinch of salt. Whisk together well.
- 3
Add hot milk to the mix, quickly stirring to temper the eggs.
- 4
Return mix to the saucepan. Thicken the mixture of a medium heat, stirring constantly. Pass through a fine mesh sieve to get rid of any lumps.
- 5
Allow to cool on a tray, covering the surface directly with cling wrap to avoid a skin.
- 6
Once cooled it’s ready to use.
