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From-Scratch Pistachio Pudding Recipe

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★★★★★

4.9 from 472 reviews

This homemade pistachio pudding recipe is rich, creamy, and bursting with fresh pistachio flavor made entirely from scratch. Using whole raw pistachios blended into a smooth butter, combined with eggs, milk, and a touch of almond extract, this pudding provides a decadent, silky dessert that is far superior to store-bought versions. The pudding is cooked gently on the stovetop until thickened, strained for a smooth texture, and chilled to perfection.

Ingredients

Scale

Pudding Base

  • 1 cup (140 grams) raw shelled unsalted pistachios
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon coarse kosher salt
  • 3 large eggs
  • 3 cups (680 grams) whole milk
  • 2 tablespoons (30 grams) unsalted butter
  • 1 teaspoon almond extract

Instructions

  1. Make 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 oil and form a thick, creamy pistachio butter. Pause and let the machine cool if it overheats.
  2. Combine Dry and Wet Ingredients: In a heavy-bottomed medium pot, whisk together the granulated sugar, cornstarch, and kosher salt. Then whisk in the eggs, whole milk, and the freshly made pistachio butter until the mixture is fully combined and smooth.
  3. Cook the Pudding: Place the pot over medium heat and cook the mixture, whisking constantly. Use a spatula occasionally to scrape from the edges to prevent sticking. Continue cooking for about 8 minutes until the pudding thickens completely and large bubbles form on the surface.
  4. Strain the Pudding: Remove the pot from heat and immediately pour the pudding through a fine-mesh strainer into a clean bowl. Use a spatula to push the pudding through, leaving behind any bits of cooked egg or larger pistachio pieces for a silky smooth texture.
  5. Add Butter and Almond Extract: Whisk the unsalted butter and almond extract into the warm pudding until fully incorporated and glossy.
  6. Chill the Pudding: Pour the pudding into a serving dish or individual serving dishes. Lay a piece of plastic wrap directly onto the surface to prevent skin formation. Let it cool to room temperature, then refrigerate for at least 3 hours or overnight before serving.

Notes

  • Blending raw pistachios into a butter is key for authentic flavor and creamy texture.
  • Constant whisking during cooking prevents lumps and burning.
  • Straining ensures a smooth, silky final pudding by removing any clumps or cooked egg bits.
  • Plastic wrap on the surface prevents a skin from forming as the pudding cools.
  • Chilling time is important for the pudding to set properly and develop full flavor.

Keywords: pistachio pudding, homemade pudding, pistachio dessert, creamy pudding, scratch pistachio pudding

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