If you’re a last minute person like me then you’re probably still scrambling for Easter dessert ideas. Might I suggest homemade pistachio pudding from our Easter table? Creamy pudding mixed with the texture and flavor of pistachios is simple perfection. Not to mention there is nothing easier to make than homemade pudding. I used Joy The Baker’s recipe below which needs no adaption what so ever. Enjoy! truly, MKR
Photography Rustic White
Homemade Pistachio Pudding
2014-04-17 11:22:37
Ingredients
- Pistachio Paste
- 1/2 cup salted pistachio nuts
- 1/3 cup granulated sugar
- 2 tablespoons water
- Pudding
- 2 cups whole milk
- 2 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, softened
- 1/2 cup pistachio nuts, chopped
Instructions
- Pistachio Paste
- Place pistachios in the bowl of a food processor.
- Pulse until the nuts are in small bits.
- Add the sugar and water, and blend until relatively smooth.
- Pudding
- Spoon Pistachio Paste into a medium saucepan.
- Add the milk and whisk over medium heat.
- Heat milk and pistachio until steamy and hot.
- While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth.
- Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
- Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly.
- Boil for 1 minute, or until thickened.
- Remove from heat and stir in butter and vanilla extract, until butter is melted.
- Pass cooked pudding through a fine mesh strainer set over a medium bowl.
- Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
- Garnish with chopped pistachios.
- **Pudding will last, covered in the refrigerator, for up to 4 days.
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How easy is this? I am so making it for our Easter dinner! Thanks! xx
That color, I love it!
Awe, you read my mind. I’ve been scrambling for a dessert recipe, and this is perfect. Would you recommend making this the night before?
Yes, make it the night before and then garnish it with the pistachios or whip cream day of! Let me know how it turns out. xo
I tried these today and whilst they tasted lovely, the colour was nothing like yours. Did you add food colouring to make it that mint -like colour?? Either that or pistachios in the US must be of a different variety than the ones here in Australia.
Just made this last night! This is so delicious. I added almond extract as pistachios and almond extract were meant for eachother. Thank you for this awesome recipe.
Yay, so glad you liked it! xo