Well, I’m not sure when I last ate a bowl of pistachio pudding (before today). It’s been a decade probably since I last had some, but I guarantee you that the only pistachio pudding I’ve ever had (before today) came out of a little box, was instant and sported the brand name that starts with a “j” and rhymes with wello.
A few weeks ago I got a great box from Braga Organic Farms full of organic nuts, nut butter and trail mix. I’ve been saving their pistachios JUST to make this pudding! I’ve never made pistachio pudding before and while it wasn’t hard to make…it also wasn’t a “throw it in the pan, mix it up and you’re done” kind of recipe.
Oh. My. But it was so worth the little extra effort it took to make. The taste of Homemade Pistachio Pudding is NOT even comparable to the powdery mix of um….bello pudding.
I found a recipe on Cooks.com, but then adapted it to make it a little easier and a little healthier. I’m having this for breakfast tomorrow, oh yes I am.
Homemade Pistachio Pudding
1/3 cup pistachios
2 Tablespoons real grade b maple syrup
2 cups milk
1/3 cup real grade b maple syrup
2 Tablespoons corn starch or arrowroot powder
dash of sea salt
2 egg yolks
1/2 cup pistachios (crushed)
1 Tablespoon butter
1/2 teaspoon vanilla extract
Get the family busy shelling pistachios… :)
Objects in picture are smaller than they appear.
WOW do those look like giant pistachios, or is it just me?
Just to make life easier, get your two egg yolks beat up in a bowl. Set the bowl by the stove ready and waiting for later. This is going to come in very handy in a few minutes.
Make a “pistachio paste” by running the 1/3 cup of pistachios through a food processor for a minute or two until they are like crumbs. No wait, not until they are like crumbs. Until they are crumbs.
Mix the pistachio crumbs with 2 Tablespoons of real grade b maple syrup to make a paste.
You will want to dip your finger in the bowl of pistachio paste – but don’t! Hold yourself back. This yummy concoction is for the pudding. Be strong.
Use a whisk to stir your “pistachio paste” into the milk (in a saucepan). Heat the milk mixture on medium heat, stirring with a whisk for about a minute.
Once the mixture is thick and bubbly, remove it from the heat. Spoon out 4 Tablespoons of the milk mixture into the waiting bowl of egg yolks (told ya it would be handy to have that done ahead of time).
Stir it around and mix it up well (this keeps the eggs from getting funky in the big pan of hot pudding).
Pour the egg mixture into the pan with the rest of the pudding mixture and stir over medium heat for one minute.
Remove the pudding from the heat and stir in 1/2 cup crushed pistachios, 1 Tablespoon butter and 1/2 teaspoon vanilla extract.
Pour into serving bowls (6 servings).
Eat the pudding while it’s warm if you just can’t wait (like somebody I know). Or put the pudding in the fridge to chill for a couple of hours.
Sure, it’s kind of a funky color, but what do you expect when you mix brown maple syrup with yellow egg yolks and green pistachios? The taste is fantastic…I will be needing to order more pistachios soon!
I’m very excited to share that we’ve recently teamed up with Braga Organic Farms to work out a nice discount for you, the (lovely, talented, delightful, sweet…) Heavenly Homemaker Readers. If you place an order and use the code home, you’ll receive 10% off. We’ve loved working with Braga Organic Farms and think it’s super cool that they are a family owned farm/business located in Madera, California…right outside the town where Matt grew up! No wonder their nuts taste so good!
And no, I didn’t just mean to say that my husband is a nut. Although he did choose to marry me…