Homemade Pistachio Pudding
Unbelievably delicious homemade pistachio pudding.
(Makes about 2 1/2 cups)
of whole milk
dry roasted and unsalted
white granulated sugar
all purpose flour
pistachio milk from above
strain the nuts and just use the milk
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
(I suggest using a silicone coveted whisk so you don't damage the pot).
Cook over medium heat, slow-stirring
, 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.)
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
I found this recipe on willcookforsmiles.com