Pistachio Pudding
This pistachio pudding recipe involves creating a creamy and flavorful dessert with the distinctive taste of pistachios. The process includes preparing a pistachio-infused custard by combining milk, sugar, cornstarch, and salt. Egg yolks are tempered and added to the mixture for richness. Finely ground pistachios and vanilla extract are incorporated, and the pudding is cooked until it thickens. Optionally, green food coloring can be used for a vibrant hue. After cooling, the pudding is refrigerated until fully set. The final result is a delicious pistachio pudding, ready to be served plain or topped with whipped cream and chopped pistachios for added indulgence.
**Ingredients**
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks, beaten
- 1 cup shelled pistachios, finely ground
- 1 teaspoon vanilla extract
- Green food coloring (optional)
- Whipped cream for topping (optional)
- Chopped pistachios for garnish (optional)
**Instructions**
1. Shell and finely grind the pistachios. You can use a food processor for this. Set aside.
2. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
3. Gradually whisk in the milk until the mixture is smooth and well combined.
4. In a separate bowl, beat the egg yolks. Slowly whisk in a small amount of the milk mixture to temper the eggs. This helps prevent the eggs from curdling when added to the hot mixture.
5. Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture, whisking constantly to avoid lumps.
6. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens. This should take about 5-7 minutes.
7. Once the mixture has thickened, stir in the ground pistachios and vanilla extract. If you want a more vibrant green color, add a few drops of green food coloring and mix well.
8. Remove the saucepan from heat and let the pudding cool for a few minutes. Then, transfer it to a bowl or individual serving dishes and cover with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
9. Chill the pudding in the refrigerator for at least 2-3 hours or until it's completely set.
10. Once chilled, you can serve the pistachio pudding as is or top it with whipped cream and chopped pistachios for added texture and flavor.
Enjoy your homemade pistachio pudding!