Ingredients

The following ingredients have 4 Servings
  • 1 cup pistachios (, shelled finely chopped)
  • 2 cups whole milk
  • ½ cup sugar
  • 1 egg
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt (, see Notes)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Whipped cream (, for serving)
  • Additional pistachios (, for garnish)

Instruction

  • Heat the milk and ¼ cup sugar in a medium saucepan over medium heat. Stir until sugar is dissolved and bring it just to a boil. Remove from heat, add the chopped pistachios and stir with a spoon until combined. Cover the saucepan with a lid and let steep for one hour.
  • Set a strainer over a medium bowl. Pour the steeped mixture through the strainer and use a spoon to press as much milk out of the pistachios as possible. Discard the pistachios or reserve for another use.
  • Pour the strained milk back into the saucepan and set over medium heat. Meanwhile, whisk together the egg, the remaining ¼ cup sugar, cornstarch, and salt (if using) in a bowl. When the milk comes just to a boil, slowly pour it into the egg mixture, while whisking continuously.
  • Pour the mixture back in to the saucepan and cook over medium heat until thickened, while stirring with a rubber spatula continuously to make sure the pudding doesn't burn. Let it boil for one minute, while still stirring, then remove from heat. Stir in the vanilla and butter.
  • Pour into a bowl and cover with plastic wrap, placing it directly onto the surface of the pudding to prevent a skin from forming. Chill for one hour or overnight.
  • Serve with whipped cream and chopped pistachios.