Just because it's from scratch, that doesn't mean it has to be hard! Make my Pistachio Pudding recipe and taste the homemade difference.
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.