Pistachio pudding mix
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Real pistachios ground with sugar and cooked into a silky egg yolk pudding. Makes six small ramekins.
Ingredients
Pistachio paste
- 1/2 cup salted pistachio nuts
- 1/3 cup granulated sugar
- 2 tablespoons water
Pudding
- 2 cups whole milk
- 2 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter softened
- 1/2 cup pistachio nuts chopped
Topping
- Lightly sweetened whipped cream
- Chipped pistachios
Equipment
- food processor
- saucepan
Directions
- Pulse the pistachios in a food processor until finely chopped, then add the sugar and water and blend until fairly smooth.
- Scrape the paste into a medium saucepan, add the milk, and whisk over medium heat until steaming hot.
- While that heats, whisk the sugar, egg yolks, cornstarch, and salt until smooth; it will be thick.
- Temper the yolks: slowly whisk in about 1/2 cup of the hot pistachio milk, then another 1/2 cup, and pour the mixture back into the saucepan.
- Cook over medium heat, whisking almost constantly and scraping the pan, until thick and bubbling, then cook for about 1 minute more.
- Remove from the heat and stir in the butter and vanilla until the butter melts.
- Press the pudding through a fine mesh strainer into a bowl. If you like, stir a few chopped pistachio pieces back in.
- Divide among ramekins and lay plastic wrap directly on the surface of each.
- Refrigerate for at least 4 hours, or overnight.
- Before serving, top with whipped cream and chipped pistachios.
Notes
Keep covered in the refrigerator up to 4 days. Allergy: tree nuts (pistachios), milk, egg.