As a kid, instant pistachio pudding always felt so grown-up and decadent. Little did I know, there were little, if any, actual pistachios in it! Over the years, I have come to appreciate the subtle, complex flavor of real pistachio. During a family trip to Italy last year, I swooned over a symphony of pistachio products – from liqueurs, to creams and fillings, cakes and savory dishes. I’m always looking for new ways to incorporate this wonderful flavor profile.
Every time I make a batch of pistachio paste, I love to experiment with using it in recipes. This “green gold” packs a powerful pistachio punch and can be used to make cakes, buttercreams and fillings, milkshakes, pancakes/waffles, or can simply by added to yogurt parfaits.
Recently, I created a simple, velvety pudding using the magical yet simple pistachio paste ingredient. Once you make the pistachio paste (which can be stored in the refrigerator in an airtight container for 2-3 weeks), the ingredients are very common and found in most kitchens.
Pistachio Pudding Ingredients
- Pistachio Paste: The star of the show, this pistachio paste is the base ingredient from which you can flavor endless recipes.
- Whole Milk: I recommend this recipe with whole milk, you can absolutely use 2 percent milk (though I don’t recommend skim milk). The cornstarch helps it thicken regardless. It’s just how creamy you want it to be.
- Yolks
- Sugar
- Cornstarch
- Almond and Vanilla Extracts : The tiniest bit of almond and vanilla extracts will enhance the pistachio flavor in desserts. It’s important to use it sparingly, however, as almond extract especially can overwhelm the flavor profile.
- Salt: Just a pinch really helps balance the flavors.
These are lovely just on their own in small serving cups garnished with chopped pistachios, berries, or mini chocolate chips. I have also used it as a filling in a dark chocolate cake, which is beyond delicious. Hope you enjoy this delicious, simple and nostalgic dessert!
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Pistachio Pudding – Simple and Scrumptious
Description
Nostalgic, velvety and comforting, this pistachio pudding is the real deal. It’s deep and complex pistachio flavor profile and brilliant color comes from homemade pistachio paste. Once you prepare the pistachio paste, this pudding comes together in minutes and is lovely served in pudding cups or as a filling for a cake.
Ingredients
- 2 cups of whole milk
- 2 egg yolks
- 4 TBSP cornstarch
- 4–5 TBSP granulated sugar
- 1/2 cup of pistachio paste
- 1/8 tsp salt
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
Instructions
- Measure out all of your ingredients ahead of time. This recipe comes together quickly so you want to have everything ready to add.
- In a saucepan on medium heat, add 1.5 cups of milk, 2 egg yolks, 3 TBSP sugar and pistachio paste.
- Using a whisk, stir slowly but constantly to incorporate ingredients.
- Add the cornstarch to the remaining 1/2 cup of milk and stir until smooth.
- Once the mixture comes to a boil, add the cornstarch/milk slurry all at once. Continue to whisk on medium heat until the mixture begins to thicken.
- Turn off the heat and add in the almond and vanilla extract and stir.
- Taste the pudding and determine if its sweetness level. I find 5 TBSP of sugar adds a nice sweetness, but as this is such a personal preference, Add remaining sugar 1 TBSP at time until you are happy with the taste.
- Add a pinch of salt (about 1/8 tsp) at the end and whisk to incorporate.
- Immediately add to dessert cups. If you are going to refrigerate them, cover them in plastic wrap so a skin doesn’t form.
- When ready to serve, garnish with add chopped roasted pistachios, mini chocolate chips or fresh berries.