Unbelievably delicious homemade pistachio pudding made with real nuts and no artificial flavor additives. It will take about 24 hours to let pistachio milk sit in the refrigerator and then a about 20 minutes to prepare the pudding. After it is chilled for a couple of hours, you are ready to enjoy this pistachio pudding. The taste is worth every minute put into it!
I can’t tell you how long I’ve been wanting to make my own pistachio pudding that didn’t involve a box mix. Finally…I figured it out! I’m so happy it worked because it was a total shot in a dark but it worked and it was fabulous!
I was flipping through a Cuisine at Home magazine and they were talking about puddings. They mentioned flavoring milk before cooking the pudding. I was a little skeptical because I wasn’t sure that pistachio nuts would actually flavor the milk enough where you would be able to take pistachios in the pudding. I decided to give it a shot anyway, can’t hurt.
So I prepped milk and nuts to soak overnight, put them in the fridge and….forgot! Yeap, I forgot the next day but I remembered the following day. I tasted the milk….and BINGO! It tasted like pistachios so much that I couldn’t wait to make the pudding. I used my trustee pudding recipe with this flavored milk and it turned out so, so good!
I’ve added some crushed pistachio nuts to the pudding as well, but if you have funny feelings about textures, you can omit adding the nuts. You’ll like it either day!
SOME MORE RECIPES TO TRY:
Homemade Coconut Pudding from Self Proclaimed Foodie
Tapioca Pudding from Simply Recipes
Pumpkin Pie Pudding from Baked By Rachel
Vanilla Custard Sauce from A Family Feast
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Homemade Pistachio Pudding
- 1 1/2 cups of whole milk
- 1/2 cup pistachios dry roasted and unsalted
- 1/2 cup white granulated sugar
- 1/2 cup all purpose flour
- 2 Tbsp corn starch
- 1/8 tsp salt
- 1 1/2 cups pistachio milk from above strain the nuts and just use the milk
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tsp vanilla extract
- 1/4 cup chopped pistachios unsalted (optional but recommended)
Prepare Pistachio Milk (24 hours ahead):
- Shell pistachios and add them to milk in a jar with a lid. Close and put in the refrigerator Keep it there for about 24 hours.
- You will use the milk but the nuts will be soggy so it won't taste good in pudding. You can discard the soaked nuts or add it to pancakes.
Cooking Pistachio Pudding:
- In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160 degrees. Stir well.
- Combine sugar, salt, flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside.
- In a large metal mixing bowl, whisk egg yolks.
- Very slowly, while constantly stirring, pour ½ cup of milk mixture into the eggs.
- Pour in another ½ cup of milk mixture, very slowly, keep whisking.
- Slowly, whisk in dry ingredients.
- Pour mixture from the mixing bowl back into the sauce pot, stirring constantly (I suggest using a silicone coveted whisk so you don't damage the pot).
- Cook over medium heat, slow-stirring constantly, until mixture is thick. Remove from heat and cool to room temperature.
Let The Pudding Set:
- Mix in chopped pistachios, if using.
- Transfer into a container with an air-tight lid and refrigerate until completely cold. (You can also use a bowl and plastic wrap.)