A quick and easy dessert: mini pots of pistachio cream, best served cold!
Preheat the oven to 140°C.
Place the milk and ground pistachio in a saucepan and bring to the boil. Remove from the heat and leave to infuse.
Whisk together the egg yolks and the sugar. Once the milk has cooled, pass it through a fine sieve and stir into the egg and sugar mixture. Be careful not to whisk the mixture and create bubbles. Pour the pistachio cream into individual moulds.
Place the moulds in a deep baking dish lined with baking parchment. Pour boiling water into the baking dish to halfway up the moulds. Cover the whole tray with cling film and then cook in the oven for 40 to 45 minutes or until set.
Once cooked, remove the moulds from the water bath and allow to cool before placing in the fridge.
Sprinkle with pistachios to serve.
«These mini desserts are perfect for children and can be made in advance and set in the fridge.»