Pistachio Cream Recipe (Crema al Pistacchio)
This homemade pistachio cream (Crema al Pistacchio) is a rich, smooth spread made from real pistachios, milk, white chocolate, and butter. Perfect as a filling, spread, or dessert topping, it’s a versatile and indulgent treat with pure pistachio flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1½ cups (about 12 servings)
- Category: Condiment
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 150 g raw unsalted pistachios, shelled and skins removed
- 240 ml whole milk
- 100 g granulated sugar
- 100 g white chocolate, finely chopped
- 30 g unsalted butter
- 10 g cornstarch
- 1 teaspoon pure vanilla extract
- A small pinch of fine salt
Instructions
- Bring a saucepan of water to a boil. Add pistachios and blanch for 1 minute. Drain and rub in a towel to remove skins. Let dry completely.
- Place pistachios in a food processor and blend into a smooth, glossy paste, scraping down the sides as needed.
- In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and salt. Stir constantly until thickened and smooth.
- Remove from heat. Add white chocolate and butter, stirring until melted and fully combined.
- Stir in pistachio paste and vanilla extract. Mix until smooth and evenly blended.
- Transfer to a clean jar or airtight container. Cool to room temperature, then refrigerate until set.
Notes
- Use high-quality raw pistachios for best flavor and color.
- Let the cream sit at room temperature before using if it firms up in the fridge.
- For a deeper flavor, use roasted unsalted pistachios.
- Blend the pistachios thoroughly to achieve a silky-smooth texture.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 150
- Sugar: 11g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
