Ingredients:

  • 1 cup raw unsalted pistachios (shelled)
  • 1/4 cup boiling water
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • Pinch (1/8 tsp) salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1/4 cup toasted chopped pistachios (for garnish)

Instructions:

  1. Blanch raw pistachios in boiling water for 1 minute. Drain immediately and rub vigorously in a clean tea towel to remove the thin green skins.
  2. Place blanched nuts into a food processor. Pulse until finely ground. Gradually add 2 tablespoons of cold milk (taken from the 2 cups total) and process until a smooth, bright green, thick paste forms. Set aside.
  3. In the saucepan, whisk together the sugar, cornstarch, and salt until uniformly mixed.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly whisk in the remaining cold milk until the yolks are incorporated, creating a thin slurry.
  5. Slowly pour half of the dry sugar/cornstarch mixture into the egg/milk slurry while whisking constantly to prevent lumps.
  6. Pour the entire mixture back into the saucepan with the remaining dry ingredients. Place over medium heat. Whisk continuously until the mixture thickens considerably and begins to bubble gently. Cook for 1 minute after bubbling starts, still whisking.
  7. Remove the saucepan from the heat immediately. Whisk in the prepared pistachio paste until it is fully dissolved and the pudding base is uniformly green.
  8. Whisk in the butter and vanilla extract until melted and smooth. For the silkiest result, press the pudding through a fine-mesh sieve into a clean bowl.
  9. Cover the surface of the pudding directly with plastic wrap (this prevents a skin from forming). Refrigerate for at least 4 hours, preferably overnight, until firm and cold.
  10. Spoon the Creamy Pistachio Pudding into serving dishes. Garnish generously with the toasted, chopped pistachios before serving.