Snow Eggs with Pistachio Custard and Chocolate Drizzle

Snow Eggs with Pistachio Custard and Chocolate Drizzle
Photo by Victoria Pearson

Ingredients

  • 1 cup sugar
  • 2 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 quart whole milk
  • 3 almond extract
  • 4 large eggs
  • 10 tablespoons shelled unsalted pistachios (not dyed red, preferably raw)
  • 1 teaspoon fresh lemon juice

Preheat oven to 350°F. Drop nuts into boiling water and cook 2 minutes. Drain in a colander and transfer to a bowl of ice and water to stop cooking. Drain in colander again. Peel off skins and pat nuts dry, then spread in 1 layer in a shallow baking pan. Bake in middle of oven until dry and light...

View full recipe at Epicurious

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