Pistachio Pudding
Homemade pistachio pudding is way better than the box! Serve with whipped cream and fresh raspberries.
Ingredients
- 1 cup pistachios , shelled finely chopped
- 2 cups whole milk
- ½ cup sugar
- 1 egg
- 2 tablespoons cornstarch
- ¼ teaspoon salt , see Notes
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream , for serving
- Additional pistachios , for garnish
Instructions
- Heat the milk and ¼ 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 ¼ 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.
Notes
Note: If using salted pistachios, omit the salt.
Nutrition
Calories: 428kcal | Carbohydrates: 43g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 215mg | Potassium: 491mg | Fiber: 3g | Sugar: 34g | Vitamin A: 560IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg