Homemade Pistachio Pudding
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. 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.
If you find yourself with leftover pistachios, use them up in pistachio muffins from So Yummy Recipes.
- 1/4 cup + 2 tablespoons salted pistachios, shelled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1 cup whole milk, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon cornstarch
- Pinch of salt, preferably kosher
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, room temperature
- Homemade Whipped Cream, for garnish
- In a mini 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.
- Add the paste and milk into a medium saucepan. Heat over medium 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 to temper the egg, whisking constantly. Pour the entire mixture into the saucepan.
- Continue cooking the mixture until thick and bubbly, whisking constantly, roughly 3-5 minutes.
- Remove from the heat and whisk in vanilla and butter until butter has melted.
- Divide pudding between two ramekins or similar serving vessels, cover with plastic wrap (ensuring it touches the surface to prevent a skin), and chill for at least 4 hours. Serve with whipped cream and remaining 2 tablespoons pistachios.
Refrigerate leftovers for up to 5 days.
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Source: Adjusted from Joy The Baker