Pudding doesn't have to come from a box. This homemade pistachio version is rich and delicious without any artificial ingredients or added color.
- Serves: 6 persons
- For the Pudding:
- 1cup raw unsalted pistachios, shelled
- ½cup granulated sugar, divided
- 2cups plus 2 tablespoons milk, divided
- 2egg yolks
- 2tablespoons cornstarch
- ¼teaspoon salt
- 2tablespoons unsalted butter
- 1teaspoon pure vanilla extract
- For the Topping:
- 1cup heavy whipping cream
- 2tablespoons confectioners' sugar
- ½cup raw unsalted pistachios, shelled, coarsely chopped
Step 1Gather the ingredients.
Step 2In the bowl of a food processor, pulse 1 cup of the pistachios until finely ground.
Step 3Add 1/4 cup of the sugar and 2 tablespoons of the milk. Pulse until a thick paste forms.
Step 4In 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.
Step 5While 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.
Step 6Pour 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.
Step 7Remove from the heat, add the butter and vanilla extract, and stir until the butter is melted.
Step 8Divide 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.
Step 9When ready to serve, whip the heavy cream with the powdered sugar until stiff peaks form.
Step 10Spoon over chilled pudding and top with chopped pistachios.
Step 11Serve and enjoy!