Whether you’re impressing a date or treating yourself, Pistachio Pudding from scratch is a luscious small batch dessert that makes two servings. The hardest part is deciding if you should share.
Valentine’s Day is coming up, and today Sunday Supper is focusing on Recipes For Two. For the average person, it means a romantic evening without leftovers. For me, it’s how I cook everyday. It’s practically my expertise since I’ve been cooking for myself since 2007. One of the hardest parts about cooking for one is dessert. Cinnamon rolls, cupcakes, cookies, ice cream. Not exactly one or two servings. However, some desserts do scale down well. Today’s recipe for Pistachio Pudding from scratch serves two – one for you, one for your Valentine. Or if you’re like me – one for now, one for later.
Pistachio pudding is probably my favorite pudding, so I’ve been dying to try it from scratch for years now. When I needed pistachios for my Goat Cheese Truffles, I knew immediately I was making pudding with the extra nuts. Then the challenge – how exactly do you make instant pudding from scratch and still retain that pistachio flavor? The answer – homemade pistachio paste. Grind up the nuts in a food processor with some sugar and water then it’s off to make the pudding.
As you can see, it’s not exactly a pretty green color like its boxed cousin, but it tastes phenomenal. So good that I’m glad I didn’t have to share. I did take whatever I didn’t eat and made Watergate Salad, which I love more than the pudding itself. The recipe is coming soon, but it’s pretty much pistachio pudding with whipped cream, pineapples, walnuts, and a few other things folded in.
- 1/4 cup + 2 tablespoons salted pistachios, shelled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1 cup whole milk
- 1 egg yolk
- 1 tablespoon cornstarch
- Pinch of salt
- 1/2 teaspoon vanilla
- 1 tablespoon butter
- Whipped cream, for garnish
- In a food processor, grind up 1/4 cup pistachios until they are in tiny pieces. Add 2 tablespoons sugar and water then grind until a paste forms.
- Scrape the paste into a medium saucepan then add the milk. Heat until hot and it starts to steam, whisking often.
- Meanwhile, in a small bowl whisk together the remaining 2 tablespoons sugar, egg yolk, cornstarch, and salt. Add a little bit of the hot milk, whisking constantly. Pour the entire yolk mixture into the saucepan.
- Continue cooking the mixture until thick and bubbly, whisking constantly. Remove from the heat and whisk in vanilla and butter. Whisk until the butter has melted.
- Divide the pudding between two ramekins, cover with plastic wrap, and chill for at least 4 hours. When ready to serve, garnish with whipped cream and remaining 2 tablespoons pistachios.
Source: Adjusted from Joy The Baker
If you liked this Pistachio Pudding From Scratch recipe, you may also like these recipes:
- Deep Dish Hot Fudge Brownie Sundaes For Two
- Mini Deep Dish Lemon Meringue Pies For Two
- Mini Pear Walnut Crisps with Blood Orange Caramel Sauce For Two
Be sure to follow my Dinner and Dessert For Two Pinterest board for ideas all in one place.
Looking for more recipes that serve two? Check out the rest of the Sunday Supper recipes:
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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