Pistachio pudding: Difference between revisions
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Pour milk into a 2 qt sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk. |
Pour milk into a 2 qt sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk. |
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Combine your dry |
Combine your dry ingredients (sugar, cornstarch, salt) in a separate bowl. Slowly whisk into milk immediately after pistachio paste has dissolved. Stir constantly, until mixture thickens and begins to boil. |
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In yet another bowl, scramble the two egg yolks together. Then temper the pudding, by bringing 1/2 cup of the thickened pudding and combine it the egg yolks. Once combined, immediately pour egg mixture back into the pudding that's in the sauce pan. Allow to boil for 1 minute, whisking all the while. After the one minute, remove from the heat. |
In yet another bowl, scramble the two egg yolks together. Then temper the pudding, by bringing 1/2 cup of the thickened pudding and combine it the egg yolks. Once combined, immediately pour egg mixture back into the pudding that's in the sauce pan. Allow to boil for 1 minute, whisking all the while. After the one minute, remove from the heat. |
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Revision as of 03:31, 2 March 2010
Pistachio pudding is a green pudding made from pistachio nuts and occasionally contains small chunks of almonds. This pudding is also an ingredient in certain types of cakes and pies and pistachio salad.
References
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Pistachio Pudding
1 ounce pistachio paste 1/2 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups milk 2 large egg yolks 2 tablespoon butter, softened 1 teaspoon vanilla extract 1/2 cup finely chopped pistachio nuts
Pour milk into a 2 qt sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk.
Combine your dry ingredients (sugar, cornstarch, salt) in a separate bowl. Slowly whisk into milk immediately after pistachio paste has dissolved. Stir constantly, until mixture thickens and begins to boil.
In yet another bowl, scramble the two egg yolks together. Then temper the pudding, by bringing 1/2 cup of the thickened pudding and combine it the egg yolks. Once combined, immediately pour egg mixture back into the pudding that's in the sauce pan. Allow to boil for 1 minute, whisking all the while. After the one minute, remove from the heat.
Add the butter, vanilla and chipped pistachios. Mix thoroughly. Pour into dessert cups and chill for at least 2 hours.
NOTE: This is homemade pudding, so expect to get the dreaded (or undreaded, if that's your thing) "pudding skin". This skin cannot hurt you. Simply stir into the rest of the non-skinned pudding.
Serves 4