Pistachio Pudding

 

Ingredients

1 cup raw unsalted pistachios, shelled, plus more for garnish

 

 ½ cup granulated sugar, divided

 

2 cups plus 2 tablespoons whole milk, divided

 

1 large egg plus 2 large egg yolks ( for egg substitutes, see my previous blog posts)

 

2 tbsp cornstarch

 

⅛ tsp salt

 

2 tbsp unsalted butter

 

¼ tbsp pure vanilla extract

 

Whipped cream, for garnish

 

Directions

Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes.

Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms. Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam.  

While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs.  

Scrape the contents of the food processor into the saucepan with the remaining warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken. 

Remove from the heat, add the butter and vanilla, and stir until the butter is melted.  

Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours.  

Serve topped with whipped cream and chopped pistachios.  

How to Store Pistachio Pudding

The best way to store pistachio pudding is to let it cool to room temperature first, and stir it occasionally as it cools. Once the pudding has cooled completely, place it in an airtight food storage container in the refrigerator. It should stay fresh in the fridge for approximately 7-10 days.

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