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Pistachio Cream

A chilled pistachio custard made with pistachios, brandy, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pistachio and nuts match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 425 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Pistachio Cream

Ingredients

Directions

Prepare the nuts

  1. Remove the kernels from the pistachio nuts and pound them in a mortar with the brandy.

Make the cream

  1. In a saucepan, combine the pounded nuts and rich cream.

  2. Gradually add the well-beaten egg yolks while stirring.

  3. Heat the mixture over low heat until it thickens, stirring constantly.

Pour and serve

  1. Place a silver spoon in the bowl before pouring to prevent cracking.

  2. Pour the mixture into a china or glass bowl, stirring gently to avoid cracking.

  3. Once cooled, decorate the top with pieces of pistachio nuts and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pistachio + nutstop 1% of all pairs
    Smell alikestrong
    Cooked together425 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Pistachio + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together634 recipes

    Shared aroma: octanal (fat, soap).

  3. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  5. Nuts + creamtop 19% of all pairs
    Smell alikelow
    Cooked together886 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pistachio nuts
Provide the main flavour and a nutty texture in the cream.
Rich cream
Gives the dish its body and smooth, rich mouthfeel.
Egg yolks
Thicken the cream as they gently set when heated.
Brandy
Adds a light aroma when mixed with the pounded nuts.

The step that matters

Heating the mixture over low heat. Egg yolks thicken through gentle heat, and high heat can curdle them into lumps. Stirring constantly keeps the heat even so the cream thickens smoothly.

Swap the nuts

How well each one fits the dish's main ingredients (pistachio, brandy, cream, egg):

  1. Almondfits better
  2. Hazelnutfits better
  3. Chestnutfits better
  4. Nutsthe original

Fit is the average pairing score against pistachio, brandy, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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