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From-Scratch Pistachio Pudding Recipe

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★★★★★

4.8 from 119 reviews

This From-Scratch Pistachio Pudding is a rich and creamy homemade dessert made by blending raw shelled pistachios into a luscious pistachio butter and cooking it into a smooth pudding on the stovetop. It’s naturally flavored with almond extract and finished with butter for a silky texture, offering a delightful nutty twist on traditional pudding without any artificial ingredients.

Ingredients

Scale

Dry Ingredients

  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon coarse kosher salt

Wet Ingredients

  • 3 large eggs
  • 3 cups (680 grams) whole milk
  • 2 tablespoons (30 grams) unsalted butter
  • 1 teaspoon almond extract

Main Ingredient

  • 1 cup (140 grams) raw shelled unsalted pistachios

Instructions

  1. Create Pistachio Butter: Add the raw shelled pistachios to a small food processor or high-speed blender. Process continuously for 5 to 10 minutes, scraping down the sides frequently, until the pistachios release their oils and form a thick, creamy pistachio butter. If the machine overheats, pause and let it cool before continuing.
  2. Combine Dry Ingredients: In a heavy-bottomed medium pot, whisk together the granulated sugar, cornstarch, and coarse kosher salt to ensure an even mixture without lumps.
  3. Add Wet Ingredients and Pistachio Butter: Whisk in the eggs, whole milk, and the prepared pistachio butter to the pot until the mixture is fully combined and smooth.
  4. Cook the Pudding: Place the pot on medium heat. Cook the mixture while whisking constantly. Use a spatula occasionally to scrape any thickened pudding from the edges of the pot back into the center. Continue cooking until the pudding thickens and large bubbles form on the surface, about 8 minutes.
  5. Strain the Pudding: Remove the pot from heat and immediately pour the pudding through a fine-mesh strainer into a bowl. Use a spatula to press the pudding through the strainer, removing any cooked egg bits or large pistachio pieces for a smooth texture.
  6. Finish the Pudding: Whisk the unsalted butter and almond extract into the warm pudding until fully incorporated, adding richness and enhanced flavor.
  7. Chill: Pour the pudding into a serving dish or individual serving dishes. Place plastic wrap directly on the surface to prevent skin from forming. Allow to cool to room temperature before refrigerating for at least 3 hours or overnight to set completely.

Notes

  • Using a high-speed blender or food processor is key for creating a smooth pistachio butter without chunks.
  • Prevent overheating the processor by pausing if it gets too hot to avoid burning the nuts.
  • Straining the cooked pudding ensures a creamy texture without lumps or cooked egg pieces.
  • Placing plastic wrap directly on the pudding’s surface helps prevent a skin from forming.
  • This pudding tastes best chilled and can be garnished with chopped pistachios or whipped cream if desired.

Keywords: pistachio pudding, homemade pudding, pistachio dessert, nutty pudding, creamy pudding, almond extract dessert

Find it online: https://nayabaker.com/from-scratch-pistachio-pudding-recipe/