Pistachio Chilled Sippable Custard

Instructions

1. Whisk pasteurized egg yolks, sugar and cornstarch until no dry pockets remain.
2. Warm the milk with pistachio butter until steaming; temper one-third into the yolks, whisking constantly.
3. Return everything to a saucepan and cook on medium-low, stirring and scraping the corners; bring the entire mixture to at least 160°F / 71°C, ensuring starch is cooked, without letting it scorch.
4. Strain through a fine sieve; add 1–2 tablespoons warm milk only if needed for a drinkable texture.
5. Transfer to a shallow clean container and rapidly chill to 40°F / 4°C or colder. Whisk until pourable, divide into two glasses, and serve cold.