Pistachio Pudding
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Source: https://recipheon.com/en/recipes/desserts/pistachio-pudding
About this recipe
This pistachio pudding is a thick milk dessert made with egg yolks, potato starch, and pistachio cream, with a distinct pistachio aroma. Stir the pistachio cream into warm milk before the mixture begins to thicken. Egg yolks give the pudding a velvety texture, while starch helps create a stable consistency. Cook briefly over low heat, stirring constantly along the bottom of the saucepan.
Ingredients
Servings: 4
500 ml milk
2 egg yolks
2 tablespoons potato starch
2 tablespoons pistachio cream
1 tablespoon sugar
Steps
In a separate bowl, whisk the egg yolks, sugar, and starch with a portion of the cold milk until smooth, making a base for thickening the milk with pistachio cream.
Stir the pistachio cream into the remaining warm milk—about 350 ml—before the mixture begins to boil.
Once the pistachio cream has dissolved in the milk, pour in the thickening base and stir until the mixture noticeably begins to thicken.
Cook the pistachio pudding over low heat for 1–2 minutes, until thickened and no longer tasting of raw starch.
Pour the thickened pudding into bowls and let it stand for a few minutes so the pistachio flavor can mellow.
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