There’s something magical about scratch-made pistachio pudding—its creamy texture and nutty sweetness make it an irresistible treat. In just 25 minutes of prep, you’ll craft a dessert that’s both luxurious and comforting, with a vibrant green hue that’s as delightful to look at as it is to eat. The subtle richness of pistachios blends perfectly with the smooth, velvety base, creating a harmony of flavors that feels indulgent yet light.
With only 10 minutes of cooking time, this pudding comes together effortlessly, making it perfect for last-minute gatherings or a quiet evening treat. Each spoonful offers a luscious, melt-in-your-mouth experience, with a hint of earthy sweetness that lingers. Whether you’re a pistachio lover or new to its charm, this dessert is sure to become a favorite.
Ingredients for Scratch-Made Pistachio Pudding
- 1 cup (6 oz/170 g) shelled raw pistachios
- ¼ cup (2 oz/57 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
- 2 tablespoons plus 2 cups (16 fl oz/480 ml) whole milk, divided
- 2 tablespoons (1 oz/28 g) butter
- ½ teaspoon almond extract (or vanilla extract as a substitute)
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Whipped cream (optional, for serving)
Step-by-Step Instructions
- Make the pistachio paste: In a food processor, grind the pistachios for 8 to 10 minutes until finely ground and they begin to release oil. Add ¼ cup (2 oz/57 g) sugar and 2 tablespoons milk, then process until it forms a paste.
- Infuse the milk: Combine the pistachio paste with the remaining 2 cups (16 fl oz/480 ml) milk in a medium saucepan. Bring to a simmer, then turn off the heat and let the mixture infuse at room temperature for 1 hour.
- Prepare the bowl: Place the butter and almond extract in a medium bowl. Set a sieve over the bowl and keep it near the stove.
- Whisk the egg mixture: In a small bowl, whisk the remaining ¼ cup (2 oz/57 g) sugar with the egg, yolks, cornstarch, and salt until smooth.
- Temper the eggs: Once the pistachio mixture is steaming, pour it one ladleful at a time into the egg mixture, whisking constantly to prevent curdling.
- Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Strain and combine: Immediately pour the pudding through the sieve into the bowl with the butter and almond extract. Stir until the butter is melted.
- Chill: Divide the pudding among 6 individual serving bowls. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 4 hours before serving.
- Serve: Top with a dollop of whipped cream if desired. Store leftovers in the refrigerator for up to 3 days.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Scratch-Made Pistachio Pudding with a dollop of freshly whipped cream or a sprinkle of crushed pistachios for added texture. For a fruity twist, top with sliced strawberries or a drizzle of raspberry coulis. Serve in elegant glass bowls or mason jars for a visually appealing dessert that’s sure to impress.
Storage Tips for Maximum Freshness
Store your pudding in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin from forming. It will keep in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 1 month. Thaw in the fridge overnight before serving.
Time-Saving Hacks for Busy Cooks
To save time, prepare the pistachio paste ahead of time and store it in the fridge for up to 2 days. You can also use a high-speed blender instead of a food processor for quicker grinding. If you’re short on time, reduce the infusion step to 30 minutes—it will still pack plenty of flavor!
Equipment Essentials for Smooth Prep
For this recipe, a food processor or high-speed blender is key for making the pistachio paste. A fine-mesh sieve ensures a silky-smooth pudding, and a heavy-bottomed saucepan helps prevent scorching. Don’t forget a whisk for combining the custard ingredients seamlessly.
Recipe Variations to Mix It Up
Swap pistachios for almonds or cashews for a different nutty flavor. For a dairy-free version, use almond milk or coconut milk instead of whole milk. Add a pinch of cardamom or cinnamon to the pudding for a warm, spiced twist. Experiment and make it your own!
Scratch-Made Pistachio Pudding
Ingredients
- 1 cup shelled raw pistachios
- ¼ cup granulated sugar
- ¼ cup granulated sugar
- 2 tablespoons whole milk
- 2 cups whole milk
- 2 tablespoons butter
- ½ teaspoon almond extract
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Whipped cream for serving, optional
Instructions
- Make the pistachio paste: In the bowl of a food processor, grind the pistachios for 8 to 10 minutes, until finely ground and they begin to release oil.
- Add ¼ cup (2 oz/57 g) of sugar and 2 tablespoons of milk and process until it becomes a paste.
- Combine the paste with the remaining 2 cups (16 fl oz/480 ml) milk in a medium saucepan and bring to a simmer. Turn off the heat and let the mixture infuse at room temperature for 1 hour.
- Turn the heat back on to medium-low. Place the butter and almond extract in a medium bowl, then place a sieve over the bowl and place this near the stove.
- In a separate small bowl, whisk the remaining ¼ cup (2 oz/57 g) sugar with the egg, yolks, cornstarch, and salt.
- Once the pistachio mixture is steaming, pour the hot mixture, one ladleful at a time, into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard starts to thicken enough to coat the back of a spoon. Immediately pour the pudding through the sieve into the bowl with the butter and almond extract.
- Stir until the butter is melted, then divide the pudding among 6 individual serving bowls.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming and chill for at least 4 hours before serving. Serve topped with a dollop of whipped cream if desired. Store in the refrigerator for up to 3 days.
