Pistachio Custard Crinkle Cake

Name: Pistachio Custard Crinkle Cake
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 to 10 servings
Cuisine: Middle Eastern, AMERICAN
Ingredients: 2/3 cup (3 1/2 oz./105 g) raw unsalted shelled pistachios; 1 Tbs. unsalted butter; 2 oz. (60 g) good-quality white chocolate; 3/4 cup (5 oz./150 g) granulated sugar; 1 cup plus 2 Tbs. (9 oz./280 ml) whole milk; 2 tsp. vanilla bean paste; 1 tsp. kosher salt; 1/2 tsp. ground cinnamon; 2 eggs; 1/2 lb. (250 g) phyllo pastry, thawed; 1 cup (2 sticks) (8 oz./250 g) unsalted butter; 1/2 cup (6 oz./180 g) honey; Chopped toasted pistachios, for garnish; Grated orange zest, for garnish

Inspired by baklava, a Middle Eastern dessert of chopped nuts sandwiched between layers of honey-soaked phyllo dough, this pretty cake is elevated with a white chocolate and pistachio custard that holds everything together. If you like, you can use ghee instead of browned butter.

Prep Time 40 minutes
Cook Time 45 minutes
Servings 8 to 10

Ingredients

For the custard:

2/3 cup (3 1/2 oz./105 g) raw unsalted shelled pistachios
1 Tbs. unsalted butter
2 oz. (60 g) good-quality white chocolate
3/4 cup (5 oz./150 g) granulated sugar
1 cup plus 2 Tbs. (9 oz./280 ml) whole milk
2 tsp. vanilla bean paste
1 tsp. kosher salt
1/2 tsp. ground cinnamon
2 eggs

For the cake:

1/2 lb. (250 g) phyllo pastry, thawed
1 cup (2 sticks) (8 oz./250 g) unsalted butter

For finishing:

1/2 cup (6 oz./180 g) honey
Chopped toasted pistachios, for garnish
Grated orange zest, for garnish

Directions

Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

In a small saucepan over high heat, cover the pistachios with water. Bring to boil and cook until the nuts are softened and the skins have loosened, about 5 minutes. Drain the pistachios and spread on a clean kitchen towel. Wrap the pistachios in the towel and rub them to to remove the skins. (This takes a little time, but it will result in a prettier cake.) Place the pistachios in a food processor and set aside.

Wipe the saucepan clean. In the saucepan over medium heat, combine the butter, white chocolate, sugar, milk, vanilla bean paste, salt and cinnamon. Cook, whisking occasionally, until the milk is warm and the butter and white chocolate are melted, about 2 minutes.

Transfer the mixture to the food processor with the pistachios and process until smooth and creamy, scraping down the sides as needed. Let cool slightly, then add the eggs and pulse until combined. Set aside.

Cut the phyllo sheets in half horizontally so that they are approximately square shaped. Working with one piece of phyllo at a time, crumple together in a loose ball. Place in the prepared dish, then repeat with remaining pieces, arranging each ball in the dish so that they touch. Bake until lightly browned, about 10 minutes.

Meanwhile, in a small fry pan over medium heat, melt the butter. Continue cooking until the butter is lightly browned, 3 to 4 minutes. (Watch carefully to make sure it doesn’t burn.) Pour the browned butter over the phyllo, then return to the oven for 10 minutes. Remove from the oven and pour the custard evenly over the top so that it drips between the layers. Bake again until the custard is set and phyllo is a deep golden brown, 10 to 15 minutes.

Meanwhile, in a small saucepan, combine the honey and 1/2 cup (4 fl. oz./125 ml) water. Cook over medium heat until thickened and syrupy, about 15 minutes.

Brush the syrup over the warm cake, then garnish with chopped pistachios and orange zest. Cut into slices and serve warm.

Williams Sonoma Test Kitchen