Pistachio Pudding
A rich and creamy pistachio pudding, with a touch of vanilla and finely chopped pistachios for extra flavor and texture.
Ingredients
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- ½ cup shelled pistachios (finely chopped)
- 1 tsp vanilla extract
- 1 tbsp butter (optional, for creaminess)
Instructions
- In a medium saucepan, combine the milk, cream, sugar, cornstarch, and salt.
- Heat the mixture over medium heat, whisking constantly until it begins to thicken (about 5-7 minutes).
- Once thickened, remove from heat and stir in the chopped pistachios, vanilla extract, and butter if desired.
- Pour the pudding into serving dishes and allow it to cool to room temperature.
- Refrigerate for at least 2 hours to set before serving.
Notes
- Make Ahead: Pistachio pudding can be prepared ahead of time and stored in the refrigerator for up to 3 days. It will stay fresh and creamy when covered tightly.
- Customizing the Flavor: While pistachio is the main flavor, you can enhance the taste by adding a splash of almond extract or a few more chopped pistachios for added crunch and flavor.
- Serving Suggestions: Serve chilled, topped with whipped cream or a sprinkle of extra chopped pistachios for a decorative touch. It also pairs well with a side of fresh berries or shortbread cookies.
- Allergy-Friendly Options: To make the pudding dairy-free, substitute the milk and cream with almond or coconut milk and use a dairy-free butter alternative.
- Storage Tips: Keep the leftover pudding in an airtight container in the fridge. If you want to keep it longer, you can freeze the pudding for up to 2 months. Thaw it in the refrigerator and whisk before serving.