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Homemade Pistachio Pudding

April 18, 2011 by Joy the Baker 163 Comments

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Last week I had two cups of milk, two eggs, and twenty minutes.  I took to Twitter to ask you what kind of pudding I should make with my perishables and time.  You answered:  Chocolate.  You answered:  Butterscotch.  One of you mentioned:  Pistachio.  Sold.

Pistachio pudding is so much more than the pale green, instant box, powdery stuff.  Truly.

This pale green Pistachio Pudding is made from homemade pistachio paste.  This is totally good news, right!?  Pistachio, sugar, and just a touch of water.  Stir this paste into warmed milk and eggs, and call it pudding.  It’s just about that easy.

Spring pudding.  I made it and I want you to also.

Oh wait!  I didn’t tell you what this pudding tastes like.  Pistachios.  … and sugar.  Go figure.

Homemade Pistachio Pudding

makes 6 small ramekins

adapted from cooks.com

Print this Recipe!

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

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 granulated 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 chipped pistachios.

Pudding will last, covered in the refrigerator, for up to 4 days.

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Filed Under: Gluten-Free, Holiday, Recipes

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Reader Interactions

Comments

  1. Theresa

    April 18, 2011 at 6:53 am

    Ooooh looks so good!

    My favorite dessert is a chocolate pistachio pot du creme that they make at my work. Cant wait to try it with a home made pistachio paste!

    Reply
  2. Ashlae

    April 18, 2011 at 6:48 am

    I looooove pistachio pudding – this looks so delicious, Joy! Chocolate + pistachio pudding go great side-by-side, too. With a big ol’ dollop of whipped topping. Maybe even some caramel drizzle? Now I’m hungry for junk before 8am.

    Reply
  3. CobyLyn

    April 18, 2011 at 6:42 am

    This looks so yummy, I LOVE pistachio ice cream! It’s always a toss up between pistachio ice cream or Baseball Nut (when it’s in season)
    *love*

    Reply
  4. jen @ the baked life

    April 18, 2011 at 6:40 am

    I never thought of pistachio pudding. I’m a HUUUUGEEE fan of those little green nuts. This is going on my very long, never ending, to be made list.

    Reply
  5. Edna

    April 18, 2011 at 6:37 am

    Have I ever told you, you are my hero?!….yes you are!

    Reply
  6. naomi

    April 18, 2011 at 6:29 am

    Oh, it’s so pretty!
    I’ve never actually eaten pistachio pudding in my life. This makes it look wonderful!

    Reply
  7. Holly B @ Recipes from a Normal Mum

    April 18, 2011 at 6:09 am

    All is right with the world when presented with a green pudding. I salute you.

    Reply
  8. Michelle

    April 18, 2011 at 6:07 am

    The color is just out of this world. This is a fine treat!

    Reply
  9. peachkins

    April 18, 2011 at 6:05 am

    gorgeous!

    Reply
  10. A Thrifty Mrs

    April 18, 2011 at 6:00 am

    Oh gosh, that looks amazing.

    Reply
  11. Candela

    April 18, 2011 at 5:36 am

    BRAAAAVAAAA JOY!! :)

    Reply
  12. gayle

    April 18, 2011 at 5:32 am

    Joy, I am 50 years old, and have many years of kitchen experience. This pudding would never last four days in the frig. (at least not in MY frig)

    Reply
  13. catherine

    April 18, 2011 at 5:29 am

    What a beautiful post to start off my week! Thanks Joy, I must try this one.

    Reply
  14. Jessie

    April 18, 2011 at 5:15 am

    i can imagine this is amazing. i hear once you have one pistachio you need to have another, so this pudding is dangerous!

    Reply
  15. Emma

    April 18, 2011 at 4:56 am

    This looks lovely I must say .. I’ve not heard of it before but it really intrigues me. The colour is really pretty also.

    Reply
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