homemade pistachio pudding

How To Make homemade pistachio pudding

• 1

  In a food processor fitted with a blade, add pistachios & pulse until pistachios are almost powder form. Then add in the confectioners sugar & pulse until well combined. Lastly, add in water & pulse. You will look for a mixture that resembles a thick paste. Remove from food processor & set to the side.
• 2

  In a large bowl add cornstarch, sugar, milk, pinch of salt & egg yolks. Whisk together until well combined. Set to the side.
• 3

  In a large sauce pan over a medium flame pour in 1/2 & 1/2 & pistachio paste & immediately start to whisk. Whisk until the paste is completely incorporated into the 1/2 & 1/2. Then take 1/2 C of the mixture & pour it into the milk cornstarch mixture to temper the eggs yolks. Give it a good swirl, then pour the entire milk cornstarch mixture back into the saucepan. From this point forward you will be whisking constantly. Whisk until mixture boils/thickens & coats the back of a spoon. This will take about 7 - 9 minutes.
• 4

  Once the pudding is nice & thick, remove from flame & add almond extract, vanilla extract, butter & a touch of green food coloring. Mix well. Then pour the entire content through a strainer/sieve into a big bowl or individual serving bowls. Cover with plastic wrap by placing plastic wrap directly on top of pudding. This will prevent pudding from forming an unwanted skin.
• 5

  Refrigerate overnight or for a minimum of 6 hours. Serve with a dollop of whipped cream & pieces of pistachios sprinkled on top.
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