Pistachio Crème Anglaise (Kopie)

*****
CONTRIBUTED BY SUSAN SPICER
SERVINGS: MAKES 2 CUPS

The almond extract, although optional, adds more rich, nutty flavor to the silky crème anglaise.

1 cup shelled unsalted pistachios (4 ounces)
2 cups milk
1/2 cup sugar
Salt
8 large egg yolks
1/2 teaspoon pure almond extract (optional)

Preheat the oven to 350°. Spread the shelled pistachios on a rimmed baking sheet and bake for 5 minutes, or until lightly toasted. Let cool completely, then rub the pistachios in a kitchen towel to remove the skins. Transfer the pistachios to a food processor and grind to a fine powder.
In a medium saucepan, combine the milk with the pistachios and bring to a boil. Cover, remove from the heat and let stand for 30 minutes.
Strain the pistachio milk through a fine sieve into another medium saucepan. Add the sugar and a pinch of salt. Whisk in the egg yolks and cook over low heat, whisking constantly, until the custard sauce is thick enough to coat the back of a spoon, about 8 minutes. Do not let the custard boil.
Strain the sauce through a fine sieve into a bowl. Stir in the almond extract and let cool, stirring often. Cover and refrigerate until ready to serve.

MAKE AHEAD The crème anglaise can be refrigerated for 2 days. SERVE WITH Semolina Soufflç Cake

http://www.foodandwine.com/recipes/pistachio-creme-anglaise