Homemade Pistachio Pudding

• Vegetarian

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 2 tbsp Corn starch
  • 1/2 cup Flour
  • 1/2 cup Granulated sugar, White
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pistachios, roasted and unsalted dry
  • 1/4 cup Pistachios

• Dairy

  • 1/2 cup Heavy cream
  • 1 1/2 cups Pistachio milk from above
  • 1 1/2 cups Whole milk

Found on willcookforsmiles.com

Description

Ingredients

• 1½ cups of whole milk
• ½ cup pistachios, dry roasted and unsalted
• __
• ½ cup of white granulated sugar
• ½ cup flour
• 2 Tbsp corn starch
• ⅛ tsp salt
• 1½ cups pistachio milk from above (strain the nuts and just use the milk)
• ½ cup heavy cream
• 2 egg yolks
• 1 tsp vanilla extract
• __
• ¼ cup chopped pistachios, unsalted (optional but recommended)

Directions

• Shell pistachios and add them to milk in a jar with a lid. Close and put in the refrigerator Keep it there for 24-48 hours. (I had it in the fridge for 48 hours...I may have forgotten, hehe).
• In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160 degrees. Stir well.
• Combine sugar, salt, flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside.
• In a large metal mixing bowl, whisk egg yolks.
• Very slowly, while constantly stirring, pour ½ cup of milk mixture into the eggs.
• Pour in another ½ cup of milk mixture, very slowly, keep whisking.
• Slowly, whisk in dry ingredients.
• Pour mixture from the mixing bowl back into the sauce pot, stirring constantly (I suggest using a silicone coveted whisk so you dont damage the pot).
• Cook over medium heat, slow-stirring constantly, until mixture is thick. Remove from heat and cool to room temperature.
• Mix in chopped pistachios is you are using them.
• Transfer into a container with an air-tight lid and refrigerate until completely cold. (You can also use a bowl and saran wrap.)