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
Scale
- 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.
