Homemade Pistachio Pudding Recipe
If your family loves pistachios, surprise them with this homemade pistachio pudding. You’ll need to plan ahead as it takes 24 hours for the pistachios to soak in milk.
Servings: 5 (Makes about 2 1/2 cups)
Ingredients
Pistachio Milk
- 1 1/2 cups whole milk
- 1/2 cup pistachios unshelled, roasted and unsalted
Pistachio Pudding
- 1/2 cup white granulated sugar
- 1/2 cup all-purpose flour
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tsp vanilla extract
Toppings
- optional chopped pistachios or other toppings
Instructions
Make Pistachio Milk
- Shell the pistachios and place them in a jar along with the milk. Cover tightly with a lid.
- Place in the refrigerator for about 24 hours.
- Remove the pistachios from the milk. They can be used in other recipes.
Make Pistachio Pudding
- In a medium saucepan over medium heat, heat up the milk, heavy cream and vanilla extract to 160°F. Stir well.
- Combine the sugar, salt, flour and cornstarch in a medium mixing bowl. Stir until incorporated and set aside.
- In a large metal mixing bowl, whisk the egg yolks.
- While constantly stirring, very slowly pour ½ cup of the milk mixture into the eggs.
- Very slowly pour in another ½ cup of the milk mixture while whisking.
- Slowly whisk in the dry ingredients.
- Pour the mixture from the mixing bowl back into the saucepan, stirring constantly.
- Cook over medium heat, stirring slowly and constantly, until the mixture is thick. Remove from the heat and cool to room temperature.
- Transfer to an airtight container and refrigerate until completely cold. Garnish with chopped pistachios and serve.