Pistachio Pot De Creme Recipes

Steps:

• Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes.
• In a medium saucepan, combine the milk, cream and .75 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer.
• Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth.
• In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes.
• Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.

Steps:

• In a small bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in pineapple. Spoon into crust., Spread with whipped topping; sprinkle with coconut. Refrigerate until serving.

Steps:

• 1. Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes. 2. In a medium saucepan, combine the milk, cream and ¾ cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer. 3. Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth. 4. In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes. 5. Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.