Unbelievably delicious homemade pistachio pudding. You just can’t get enough!
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!
Homemade Pistachio Pudding
Ingredients
- 1 1/2 cups of whole milk
- 1/2 cup pistachios dry roasted and unsalted
- __
- 1/2 cup of white granulated sugar
- 1/2 cup 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)
Instructions
- Shell pistachios and add them to milk in a jar with a lid. Close and put in the refrigerator Keep it there for 24-48 hours. (I had it in the fridge for 48 hours...I may have forgotten, hehe).
- 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.
- Mix in chopped pistachios is you are using them.
- Transfer into a container with an air-tight lid and refrigerate until completely cold. (You can also use a bowl and saran wrap.)
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
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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Some More Dessert Recipes From Me:
Catherine
September 2, 2015 at 5:50 pmI can’t wait to make this pudding, I love anything pistachio, thanks for a great pudding recipe ! Over the weekend I will make this !
lyuba
September 3, 2015 at 9:54 pmThank you so much! I really hope you will like it, Catherine!
June @ How to Philosophize with Cake
September 2, 2015 at 8:15 pmI have wanted to try pistachio pudding as well! It sounds delicious–if the boxed kind is good, homemade must be even better! Love it 🙂
lyuba
September 3, 2015 at 9:55 pmSo true! I hope you will give it a try! Thank you 🙂
Angie
September 3, 2015 at 2:29 amI LOVE pistachio. Can’t wait to try.
Question – do you strain out the pistachios that have been soaking in the milk before warming it? Or do you leave them in?
lyuba
September 3, 2015 at 9:55 pmYes! Oh gosh, I will go clarify that. Thank you 🙂
Deborah Early
March 19, 2018 at 11:17 amHi ~
I am in the process of cooking, right now!
Don’t see where you went back and clarified this question.
Do you strain and use the nuts?
My nuts have been soaking for 2 days, I’m not sure how to proceed.
I will wing it and see.
Thanks
Sue
September 4, 2015 at 1:32 pmCould this be used as a filling for cupcakes? It sounds so wonderful.
lyuba
September 4, 2015 at 9:08 pmHi Sue,
Yes, you can use it as filling in a cupcake. Not topping, of course, but filling. Just chill it first and it is thick enough.
Thank you!
Priya
May 29, 2016 at 9:15 amGuaranteed way to flavour the milk is to toast the nuts lightly, add to the milk and gently warm. DO NOT BOIL. Cool and use. Instant. I made it with Hazlenut and used a chocolate sauce… mmmm Nutella pudding!
lyuba
May 29, 2016 at 9:45 pmThank you so much for letting me know, Priya! I will definitely try your tips and I can’t wait to make a hazelnut pudding for my mom. She is a huge fan of hazelnuts.
fee
October 28, 2018 at 5:48 pmhi there would love to try this recipe out, a quick question did you use all purpose flour or plain flour please?
lyuba
October 29, 2018 at 11:40 amHi There!
I hope you will try it! I use all purpose flour.
Bijal
March 17, 2019 at 1:10 pmHey any suggestions if I don’t want to use eggs ??what replacements I can do ?
lyuba
March 30, 2019 at 10:56 amHi there! To me honest, it’s very hard to substitute egg proteins in custards and puddings but there are some vegan options you may be to able to work out. Here is a good article on substituting eggs because I’m not very familiar with vegan substitutes: https://www.mydarlingvegan.com/replacing-eggs/