I have to admit, this is an old one. I was going through my food photos and realised these had got lost. There’s a reason for that. I lost the photos of the finished product, however, the finished product looks pretty much the same as the “just before the finished product” (ie, when it goes in the fridge).
So I figured I’d post it for you. It was my first time trying a pudding, so I wasn’t really sure what it should turn out like. I think it turned out alright, I just wasn’t a big fan of the flavour. The texture was definitely what I’d call *pudding-y* though.
This recipe comes from one of my favourite food bloggers: Joy the Baker. She’s fantastic.
It seems a little labour intensive, but they may be because I was trying to get photos of everything.
Firstly, you’ve got to grind up some pistachios. What’s not to like about pistachios? They’re pink and green! I told you nature was cool.
They’re ground up with sugar and water to form a really thick paste. The paste is then mixed with milk over heat.
While that’s doing it’s thing, you make up the egg mixture. You’ll take some of the hot milk to whisk into the eggs, this helps so they don’t scramble when you add them to the milk. I don’t have a picture of this because it’s fiddly and I only have two arms. I do have a picture of the bowl the sugar and eggs were in though. Ta-dah!
This all then gets heated and stirred and heated and stirred until the mixture is thick and bubbly.
Once this happens, you have to take it off the heat, add butter and vanilla, and then strain it.
Once it’s been strained, it can be put into ramekins or serving bowls. I like teacups. These are then covered in clingwrap and put in the fridge for a few hours (or overnight).
How gorgeous does that look? Not very, I know. Once it’s been in the fridge for a few hours it can be served. Joy did hers with whipped cream and pistachios, I did too. I just didn’t get photos.
It was quite a success for my first pudding! I’ll have to try a chocolate and a vanilla pudding next I think!
They really did taste pistachio-y and while they look small, they’re the perfect size for dessert because they leave you wanting more.
from Joy the Baker
makes 6 small ramekins
- 1/2 cup salted pistachio nuts
- 1/3 cup granulated sugar
- 2 tablespoons water
- 2 cups whole milk
- 2 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, softened
- 1/2 cup pistachio nuts, chopped
To make the Pistachio Paste:
- Put the pistachios is a food processor, blender or Thermomix and chop until the nuts are small.
- Add the sugar and water and blend until a paste forms. You may need to scrape down the bowl a couple of times.
To make the Pudding:
- Put the Pistachio Paste and milk into a medium saucepan.
- Whisk over medium heat until the mixture is “steamy and hot”.
- While the milk is heating, whisk together the sugar, egg yolks, cornstarch and pinch of salt until smooth.
- Pour 1/2 cup of the pistachio milk into the sugar and egg mixture and whisk together. Add another half cup of hot milk and whisk.
- Then pour the milk and egg mixture into the pistachio milk and keep it on a medium heat.
- Heat the pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. Make sure you get the mixture off the sides and out of the corners so that they don’t burn.
- Once it’s bubbling, keep it boiling for about a minute or until it’s thickened.
- Take it off the heat and stir in butter and vanilla extract, until butter is melted.
- Strain the pudding through a seive over a medium bowl to remove any large nut pieces and cooked egg.
- If you like a bit of texture to your pudding, you can add some of the nut pieces back in.
- Sppon the mixture into small ramekins and cover the pudding in clingwrap so a skin doesn’t form.
- Refrigerate for at least 4 hours, or overnight.
The puddings will last, covered in the refrigerator, for up to 4 days.
This is a great dessert for dinner parties because you can get it all ready a day or two before. You could also serve the puddings in small coffee cups as part of an afternoon tea. You could even put some stewed fruit in the bottom as a little extra.
Have you ever had pudding? Did you like it?