How to make
Pour the melted butter, flour, starch and rice flour into a pot in which we will cook the cream.
Lightly fry the flour over low heat and gradually add the milk, by stirring the mixture continuously.
After the cream boils, add the sugar, continuously stirring the mixture for 3-4 minutes and remove it from the heat.
Add the vanilla. Let the cream cool slightly and beat with a mixer for about 30 seconds.
Distribute the cream in bowls, which have been moistened with water and put them in the refrigerator to harden overnight. Serve the cream upside down, sprinkled with grinded pistachio nuts.
