Pistachio Custard

Jul 20, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Tahitian Vanilla: Extract Medium

Filled doughnut cut open to show pistachio custard

A thick, pipeable pistachio custard for doughnuts, cooked until it sets firm and holds its shape. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 2 1/2 cups; fills 12 doughnuts.

Prep 10 min

Cook 10 min

Chill 2 hr

Total 2 hr 20 min

Yield 12 doughnuts

Diet —

Ingredients

Adjust yield

doughnuts

2.0 cups (480.0 ml)whole milk
¼ cup (68.0 g)pistachio paste
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract
4.0 (72.0 g)large egg yolks
½ cup (100.0 g)granulated sugar
¼ cup (32.0 g)cornstarch
⅛ tspfine sea salt
2.0 tbsp (28.0 g)unsalted butter, cut into pieces

Make it at home

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Instructions

In a medium saucepan, combine the milk and heat over medium heat until steaming, with small bubbles around the edge, about 4 minutes.
Meanwhile, in a medium heatproof bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale, about 1 minute.
Slowly pour about half of the hot milk into the yolk mixture while whisking constantly, then whisk everything back into the saucepan.
Cook over medium heat, whisking constantly and reaching into the corners of the pan, until the custard thickens and begins to bubble. Keep whisking for 1 minute more so the cornstarch thickens fully and the custard reaches at least 160°F.
Remove from the heat and whisk in the butter, pistachio paste, and vanilla until smooth. Strain through a fine-mesh sieve into a clean bowl.
Press plastic wrap directly onto the surface and refrigerate until cold and set, at least 2 hours.
Whisk the chilled custard briefly until smooth and creamy.
Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.

Tips

Whisk constantly once the custard starts to thicken; cornstarch custards scorch quickly on the bottom.
If the chilled custard seems stiff, whisk it for 20 seconds; it loosens and becomes pipeable.
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Refrigerate the filling, covered, for up to 3 days. Serve filled doughnuts the same day and keep them chilled.

Recipe FAQ

How long does it take to make pistachio custard?

Plan on 10 minutes of prep and 10 minutes of cooking, plus 2 hours to chill. It makes about 2 1/2 cups; fills 12 doughnuts.

How should I store pistachio custard?

Refrigerate the filling, covered, for up to 3 days. Serve filled doughnuts the same day and keep them chilled.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

140 Calories / serving

7.7g Fat

14.5g Carbs

3.2g Protein

11.1g Sugar

Whole recipe (12 servings): ~1680 cal · 92g fat · 174g carbs · 38g protein · 133g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 140 calories

What it takes to burn one serving

Brisk walking 26 min·1.5 mi·~3050 steps
Walking uphill or incline treadmill 19 min·1.0 mi·~1900 steps
Moderate cycling 14 min·2.8 mi
Swimming laps 20 min
Jogging 14 min·1.2 mi·~2250 steps
Stair climbing 13 min·~1150 steps
Dancing 23 min
Bodyweight circuit training 14 min
Cleaning, errands, or playing with the dog 33 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.