Desserts > Pistachio Pudding >
1 oz. pistachio paste (see below)
1/2 C sugar or maple syrup
2 TBS cornstarch
1/8 tsp. salt
2 C whole milk or rice milk
2 large egg yolks, beaten
2 TBS butter, softened
1 tsp. vanilla
1/2 C pistachio nuts, shelled & finely chopped
Pistachio Paste:
1/3 C pistachios nuts, shelled
1/3 C powdered sugar
2 to 4 TBS water
For the Pistachio Paste, grind the pistachios in a food processor for one to two minutes, or until it resembles fine powder. In a bowl, mix pistachio powder with sugar and water.
For the pudding, pour milk into a saucepan over medium heat. Whisk in the prepared pistachio paste; stir until dissolved. In a bowl, combine sugar (or maple syrup) with the cornstarch and salt. Slowly whisk dry mixture into milk; stir constantly until mixture begins to boil and thicken. In another bowl, beat the two egg yolks together. Add 1/2 cup of thickened pudding to beaten egg yolks; pour egg mixture into pudding in the saucepan. Allow the mixture to boil for one minute, whisking constantly. Remove from heat. Add the butter, vanilla and chopped pistachios. Mix well. Pour into dessert cups. Chill for two hours before serving.
Recipe featured in the Larkin Community Cookbook.
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