PISTACHIO PUDDING

Homemade Pistachio Pudding

Prep Time 2 days

Cook Time 20 minutes

Total Time 2 days 20 minutes

Author Lyuba Brooke

Ingredients

• 1 1/2 cups of whole milk
• 1/2 cup pistachios dry roasted and unsalted
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• 1/2 cup of white granulated sugar
• 1/2 cup flour
• 2 Tbsp corn starch
• 1/8 tsp salt
• 1 1/2 cups pistachio milk from above strain the nuts and just use the milk
• 1/2 cup heavy cream
• 2 egg yolks
• 1 tsp vanilla extract
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• 1/4 cup chopped pistachios unsalted (optional but recommended)

Instructions

1. Shell pistachios and add them to milk in a jar with a lid. Close and put in the refrigerator Keep it there for 24-48 hours. (I had it in the fridge for 48 hours...I may have forgotten, hehe).
2. In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160 degrees. Stir well.
3. Combine sugar, salt, flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside.
4. In a large metal mixing bowl, whisk egg yolks.
5. Very slowly, while constantly stirring, pour ½ cup of milk mixture into the eggs.
6. Pour in another ½ cup of milk mixture, very slowly, keep whisking.
7. Slowly, whisk in dry ingredients.
8. Pour mixture from the mixing bowl back into the sauce pot, stirring constantly (I suggest using a silicone coveted whisk so you don't damage the pot).
9. Cook over medium heat, slow-stirring constantly, until mixture is thick. Remove from heat and cool to room temperature.
10. Mix in chopped pistachios is you are using them.
11. Transfer into a container with an air-tight lid and refrigerate until completely cold. (You can also use a bowl and saran wrap.)