Ingredients

2 cups milk
6 egg yolks
1/2 cup sugar
1/2 teaspoon pistachio paste

Directions

Pour milk in a large pan, and
cook on high heat. When milk starts boiling, remove from heat. Put a large empty bowl and
another one filled with ice the refrigerator. Pour egg yolks and sugar into an electric
mixer and mix until it becomes thick and white. Leave aside. Put milk back on heat and
bring to boil. Pour a little milk into egg and sugar mix whipping constantly. Pour into
milk pan and cook at low temperature stirring constantly with a wooden spoon until firm
consistency (about 5 minutes). Do not bring to boil. To check if creme is ready, rub your
finger on the back of the spoon and if it leaves a trace, the creme is cooked. Add the

pistachio paste. Put the bowl on ice to stop the cooking process. Cover and refrigerate
for several hours.

Directions

This recipe was provided by professional
chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs
have not tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.