Pistachio pudding is a green pudding flavored with pistachios, a member of the cashew family. Despite popular belief, pistachios are not nuts but seeds of the pistachio tree’s red or yellow plum-like fruit. The fruit’s flesh is removed during processing. Imported pistachios became popular in the 1880s. Although first planted in the United States in 1930, it wasn’t until the ’60s that the new crop emerged in California and later Arizona and New Mexico. Today the US, and more specifically California, is the second-largest producer of pistachios in the world with Iran being the largest.
Recipe Servings: 2
Prep Time
5 minutes
+ 25 hours resting
+ 25 hours resting
Cook Time
15 minutes
Total Time
25 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup pistachios, dry roasted, unsalted, and shelled
- 1½ cups whole milk
- ½ cup sugar
- ½ cup all-purpose flour
- 2 Tbsp cornstarch
- ⅛ tsp salt
- ½ cup heavy cream
- 2 egg yolks
- 1 tsp vanilla extract
- ¼ cup pistachios, shelled and chopped for garnish (optional)
Directions
- Pour the pistachios into a jar. Add the milk to the jar, cover it with a lid, and chill it in the refrigerator for at least 24 hours.
- Strain the milk and discard the nuts.
- Combine the milk, heavy cream, and vanilla in a medium saucepan over medium heat. Heat to 160°F, while frequently stirring.
- Combine the sugar, salt, flour, and cornstarch in a medium bowl, stirring until incorporated and then set it aside.
- Whisk the egg yolks in a large bowl.
- Pour ½ cup of the milk mixture into the eggs very slowly while whisking constantly. Slowly add another ½ cup of the milk mixture while whisking.
- Whisk in the dry ingredients slowly.
- Pour the mixture back into the saucepan.
- Cook the mixture over medium heat, stirring constantly until it is thick.
- Remove the mixture from the heat and let it cool to room temperature.
- Transfer the pudding to a bowl and cover it with plastic wrap or put it in an airtight container with a lid.
- Chill the pudding in the refrigerator for about 60 minutes or until it’s cold.
- Spoon the pudding into serving dishes and garnish it with chopped pistachios, if using.
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