Pistachio Pudding

Name: Pistachio Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 ramekins, 6 serving(s)
Ingredients: 1/2 cup salted pistachio nut; 1/3 cup pure unbleached cane sugar; 2 tablespoons water; 2 cups whole milk; 2 large egg yolks; 1/3 cup pure unbleached cane sugar; 2 tablespoons cornstarch; 1 pinch salt; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, softened; 1/2 cup pistachio nut, chopped

Submitted by Natural-Food-Mommy

"I cannot believe there is not a recipe on here for pistachio pudding. If you have ever been a fan of the artificially colored, artificially flavored instant boxed stuff you should like this. Any fan of pistachios will love this! (Joy the Baker's recipe)"

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Ready In:: 25mins
Ingredients:: 11
Yields:: 6 ramekins
Serves:: 6

ingredients

Pistachio Paste
¹⁄₂ cup salted pistachio nut
¹⁄₃ cup pure unbleached cane sugar
2 tablespoons water
Pudding
2 cups whole milk
2 large egg yolks
¹⁄₃ cup pure unbleached cane sugar
2 tablespoons cornstarch
1 pinch salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
¹⁄₂ cup pistachio nut, chopped

directions

To make the Pistachio Paste: place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Easy!
To make the Pudding: Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.
While milk is heating, whisk together sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don’t make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches, back to the pudding if you’d like.
Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
Top with lightly sweetened whipped cream and chopped pistachios. Make fresh homemade whipped cream, you won't regret it!
Pudding will last, covered in the refrigerator, for up to 4 days.