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Hi Bold Bakers!
WHAT YOU GET: An old-fashioned, homemade pistachio pudding recipe flavored with real nuts that will make you kick the boxed mix to the curb.
Pistachio is a fan-favorite flavor for a reason. The unsalted variety, which I use for this made from scratch pistachio pudding, has the undeniable taste of real nuts: incredibly smooth, mildly earthy, with a delicious, slightly sweet finish. If you’re a fan of pistachio gelato or ice cream, or just a fan of desserts that aren’t too sweet, then you have to give this recipe a try.
Instead of using a boxed mix, this pudding is made with shelled pistachios that are ground in a food processor and turned into a homemade pistachio paste with sugar and milk. I also add the slightest touch of almond extract to really bring out that nutty taste. This chilled pudding is a great recipe to serve on a hot summer day!
What Type Of Pistachios Should I Use?
For this recipe, I use whole unsalted raw pistachios that I deshell myself. You can opt to buy pre-deshelled pistachios, but I highly recommend using an unsalted variety as this recipe calls for a certain amount of salt to be added to the pudding. By using unsalted, you know exactly how much salt is going into the recipe, and you can adjust it to your taste.
Why Isn’t My Pistachio Pudding Green?
Pistachio desserts have an iconic green hue — often, people will add food coloring to achieve that shade of green. Since I don’t like adding artificial coloring when I can avoid it, I figured out how to get a truly green pudding without.
To get an extra green pistachio pudding, you can blanch the nuts and then remove the skins. To blanch pistachios, put the nuts in boiling water for one minute, then immediately put them in ice water. This will loosen the thin brown skins, making the pistachios easier to peel.
If you aren’t worried about coloring, feel free to skip this step. The skins of the pistachios do not affect the flavor at all.
Tools You Need To Make Pistachio Pudding From Scratch
- Measuring cups and spoons
- Food processor
- Medium saucepan
- Mixing bowls
- Sieve
Gemma’s Pro Chef Tips For Scratch Made Pistachio Pudding
- Be sure to use raw unsalted pistachios.
- Measure the pistachios after the shells have been removed to get the correct amount.
- For an extra green pistachio pudding, you can blanch them and then remove the skins: Put the pistachios in boiling water for one minute, then immediately put them in ice water. This will loosen the thin brown skins enough to peel them off. But if you would rather not bother, take heart: This process takes a while, and the brown skins don’t affect the flavor, so it is definitely not necessary!
- Adding the hot pistachio mixture to the eggs slowly will heat them slowly and temper them. This will keep them from curdling when first mixing the ingredients.
- Once the custard is done cooking, it’s important to remove it from the heat immediately to prevent the eggs from curdling. This is why you should have your bowl and sieve ready before you start cooking the pudding.
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Try These Recipes!
Scratch Made Pistachio Pudding Recipe
Ingredients
- 1 cup (6 oz/170 g) shelled raw pistachios
- ¼ cup (2 oz/57 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
- 2 tablespoons plus 2 cups (16 fl oz/480 ml) whole milk, divided
- 2 tablespoons (1 oz/28 g) butter
- ½ teaspoon almond extract
- 1 large egg (at room temperature)
- 2 large egg yolks (at room temperature)
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Whipped cream (for serving, optional)
Instructions
- Make the pistachio paste: In the bowl of a food processor, grind the pistachios for 8 to 10 minutes, until finely ground and they begin to release oil.
- Add ¼ cup (2 oz/57 g) of sugar and 2 tablespoons of milk and process until it becomes a paste.
- Combine the paste with the remaining 2 cups (16 fl oz/480 ml) milk in a medium saucepan and bring to a simmer. Turn off the heat and let the mixture infuse at room temperature for 1 hour.
- Turn the heat back on to medium-low. Place the butter and almond extract in a medium bowl, then place a sieve over the bowl and place this near the stove.
- In a separate small bowl, whisk the remaining ¼ cup (2 oz/57 g) sugar with the egg, yolks, cornstarch, and salt.
- Once the pistachio mixture is steaming, pour the hot mixture, one ladleful at a time, into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard starts to thicken enough to coat the back of a spoon. Immediately pour the pudding through the sieve into the bowl with the butter and almond extract.
- Stir until the butter is melted, then divide the pudding among 6 individual serving bowls.
- Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming and chill for at least 4 hours before serving.
- Serve topped with a dollop of whipped cream if desired. Store in the refrigerator for up to 3 days.
Will a blender work for grinding the pistachios or does it have to be a food processor?
Made this early today, enjoyed late this afternoon. FANTASTIC. Many thanks for this lovely recipe. Not only delicious, but it was also fun to make. Sorry for those who still think the instant stuff is adequate.
❤️
Hello
Which egg substitute can we use for this pudding
Plz make eggless recipes category also ( all eggless n vegetarian recipes from scratch )
The video showing here is not for the pistachio pudding. Just wanted to let you know!
Can I use nondairy milk?
Hi there I just want to know if you can make a instant pudding.