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The first time I tried this dessert I died and went to heaven! It was my friend Chef Stefania Barzini from Italy who shared with me this delicious recipe that “takes you back to childhood”.  There are a few variations you can do to make it dairy free. Use almond or coconut milk instead of whole milk and you will still hear the lullaby after the first bite!
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Almond Custard with Pistachios
A very soothing and delicate flavor of almond custard with chopped pistachios on top.
Almond Custard with Pistachios
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Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
Instructions
  1. Whisk the starch, milk, sugar, and almond extract together.
  2. Cook in a saucepan, whisking constantly until to prevent sticking, until thickened but creamy (the custard should have the consistency of bechamel).
  3. Remove the lemon peel. If desired, put a small spoonful of marmalade in the bottom of each glass.
  4. Divide custard among glasses.
  5. Garnish with a piece of candied orange peel, a dusting of cinnamon, and a sprinkling of pistachios.
  6. Let cool.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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