Have you had instant pistachio pudding from a box? It’s an unnaturally bright color of green and tastes nothing of pistachios, but I sure do love it.
Today I decided it was time I try to make a homemade version. It’s nothing like the boxed stuff. For one thing, it’s made from actual pistachios.
This pudding is smooth and creamy, and intensely nutty. During the course of things it looses it’s subtly green hue, and turns a rather unattractive brown color. It’s not the prettiest pudding, for sure, and I admit I was a little disappointed with its appearance and skeptical about the whole thing when I put it in the fridge to cool.
Maybe I should have just left well enough alone.
Fortunately, what it lacks in beauty, it makes up for in flavor. It was love at first spoonful.
It’s rich, and a little bowl of the pudding goes a long way (I’m half way through a bowl right now). I’ve always been a fan of pistachios paired with raspberries and they were just what a bowl of drab looking pudding needed. Along with a generous dollop of whipped cream and a few pistachios, it was the perfect Tuesday night dessert.
Okay, it’s a good thing I have some more in the fridge, because I think it will make the perfect Wednesday night dessert too (or should I just admit right now that I’m going to eat the rest for breakfast?).
Southern Banana Pudding by Brown Eyed Baker
Milk Chocolate Pudding with Cream and Raspberry Sauce by Joy the Baker
Baked Chocolate Pudding by Verses from my Kitchen
Caramel Pudding by Smitten Kitchen
Makes approximately 1 quart
View a printable recipe
1 cup pistachios, shelled finely chopped
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt*
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Whipped cream, for serving
Additional pistachios, for garnish
Heat the milk and 1/4 cup sugar in a medium saucepan over medium heat. Stir until sugar is dissolved and bring it just to a boil. Remove from heat, add the chopped pistachios and stir with a spoon until combined. Cover the saucepan with a lid and let steep for one hour.
Set a strainer over a medium bowl. Pour the steeped mixture through the strainer and use a spoon to press as much milk out of the pistachios as possible. Discard the pistachios or reserve for another use.
Pour the strained milk back into the saucepan and set over medium heat. Meanwhile, whisk together the egg, the remaining 1/4 cup sugar, cornstarch, and salt (if using) in a bowl. When the milk comes just to a boil, slowly pour it into the egg mixture, while whisking continuously.
Pour the mixture back in to the saucepan and cook over medium heat until thickened, while stirring with a rubber spatula continuously to make sure the pudding doesn’t burn. Let it boil for one minute, while still stirring, then remove from heat. Stir in the vanilla and butter.
Pour into a bowl and cover with plastic wrap, placing it directly onto the surface of the pudding to prevent a skin from forming. Chill for one hour or overnight.
Serve with whipped cream and chopped pistachios.
*If using salted pistachios, omit the salt.