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.
