Scratch-Made Pistachio Pudding
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.
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.
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