Pistachio Pudding

Pistachio Pudding
When it comes to sweets, people fall into two categories—chocolate and fruit. If I looked up the word dessert in my own dictionary, there would be an illustration of decadent salted fudge brownies. Maybe it’s because I have a food blog that I force myself to get out of my dark chocolate bubble and splurge on different things.

My second choice for dessert after chocolate is anything with nuts. I love pistachios and their bright green color. I made a batch of pistachio pudding so simple that it came together on the stove and in the food processor. After chilling in the fridge for a while, I served the pudding topped with whipped cream and chopped pistachios.
Pistachio Pudding
Pistachio Pudding
Adapted from Real Simple

Serves 6

1 cup raw unsalted pistachios, shelled, plus more for garnish
1/2 cup granulated sugar
2 cups plus 2 tablespoons whole milk
1 large egg plus 2 large egg yolks
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoon vanilla extract
Whipped cream for serving

Grind the pistachios in a food processor until finely ground, about 3-4 minutes. Add 1/4 cup sugar and 2 tablespoons milk and process until the mixture turns into a paste.

In a large saucepan over medium heat, combine the paste and remaining milk. Break up clumps with a whisk and heat until steaming. While the mixture is warming, add the remaining sugar, egg, yolks, cornstarch and salt in the food processor and process until combined. While the food processor is running, gradually pour in 1/2 cup of the warm milk mixture to temper the eggs. Stir the mixture back into the warm milk on the stove. Heat stirring constantly until the pudding bubbles and thickens. Remove from the heat and stir in the butter and vanilla extract until the butter has melted.

Pour the mixture into a medium bowl or 6 small serving cups. Cover with plastic wrap pressing directly onto the surface. Chill for at least 4 hours before serving topped with whipped cream and pistachios.


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