Pistachio Pudding

Makes 6 servings

Once you make this pudding, you’ll never go back to the boxed version. While pistachios are the star in this recipe, the orange zest brightens the flavor. The most difficult part of making this luscious pudding is deciding whether or not to share!

INGREDIENTS

1 cup shelled pistachios, raw and unsalted or 1 cup of pecans
½ cup granulated sugar, divided
2 cups + 2 tablespoons whole milk, divided
1 tablespoon orange zest
2 large egg yolks
1 large egg
2 tablespoons cornstarch
⅛ teaspoon sea salt
2 tablespoons unsalted butter
1 tablespoon vanilla extract

INSTRUCTIONS

1. Add the pistachios to a food processor bowl and finely chop.
2. Add ¼ cup of the sugar and 2 tablespoons of the milk to the nuts and continue processing, until a paste forms.
3. Whisk together the pistachio paste, remaining milk, and orange zest in a saucepan set over medium-high heat, until smooth. Cook for 4–5 minutes, whisking constantly to remove any lumps that may form. Once the mixture comes to a simmer and starts to steam, remove from heat.
4. In a small bowl, whisk together the remaining sugar, eggs, cornstarch, and salt until smooth and pale yellow.
5. Whisk ½ cup of the hot milk mixture into the egg mixture to temper them so they do not curdle. Gradually add the egg mixture to hot milk mixture in the saucepan, while whisking constantly. Cook for an additional 5–8 minutes over medium-low heat, until the custard thickens. Remove from heat.
6. Add the butter and vanilla extract, stirring just until the butter melts.
7. Pour into 6 dessert glasses and cover with plastic wrap pressed directly onto the surface of the pudding to keep a film from forming.
8. Refrigerate for 4–6 hours.
9. Serve cold and top with a dollop of whipped cream, chopped pistachios or pecans, if desired. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 325 (15%)
Total Fat 16.56 g (34%)
Saturated Fat 4.958 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 7.189 g
Trans Fat 0.003 g
Cholesterol 105 mg
Sodium 106 mg (7%)
Total Carbohydrate: 36.41 g (15%)
Dietary Fiber: 2.2 g (9%)
Total Sugars: 29 g
Protein: 8.83 g (16%)
Vitamin A 387 mcg (17%)
Vitamin C 2 mcg (3%)
Vitamin D 60 mcg (10%)
Potassium 335 mg (7%)
Calcium 125 mg (13%)
Iron 1.26 mg (7%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here