Pistachio Pudding

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   In the bowl of a food processor, pulse 1 cup of the pistachios until finely ground.

3. Step 3

   Add 1/4 cup of the sugar and 2 tablespoons of the milk. Pulse until a thick paste forms. 

4. Step 4

   In a large saucepan over medium-high heat, combine the pistachio paste with the remaining 2 cups of milk. Whisk to combine and break up any clumps. 

5. Step 5

   While the milk combination is heating, add the remaining 1/4 cup sugar, egg, egg yolks, cornstarch, and salt to the food processor. Pulse to combine. With the food processor running, slowing stream in 1/2 cup of the warm milk mixture. This will temper the eggs before adding them to the saucepan. 

6. Step 6

   Pour the tempered egg mixture from the food processor into the saucepan. Whisk with the warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken. 

7. Step 7

   Remove from the heat, add the butter and vanilla extract, and stir until the butter is melted.

8. Step 8

   Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the pudding. (This will prevent a film from forming on the surface of the pudding.) Chill for at least 4 hours.

9. Step 9

   When ready to serve, whip the heavy cream with the powdered sugar until stiff peaks form. 

10. Step 10

    Spoon over chilled pudding and top with chopped pistachios. 

11. Step 11

    Serve and enjoy!