Pistachio Pudding

A glass filled with a pistachio pudding and whipped cream sprinkled with crushed pistachio pieces.

Pistachio Pudding

An exceptional dessert for special occasions or get-togethers, this velvety, beautifully coloured pu...

An exceptional dessert for special occasions or get-togethers, this velvety, beautifully coloured pudding is richly flavoured with pistachios, vanilla and whipped cream.

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 60 mins
  • Serves: 8
  • Dish Type: Vegetarian
  • Season: Summer
  • Course: Dessert
  • Main Ingredient: Pistachio
  • Calories

    350 cal

  • Total Fat

    25 g

  • Sodium

    95 mg

  • Total Carbohydrate

    25 g

  • Dietary Fiber

    1 g

  • Protein

    6 g

Pistachio Pudding

A glass filled with a pistachio pudding and whipped cream sprinkled with crushed pistachio pieces.

  • Calories

    350 cal

  • Total Fat

    25 g

  • Sodium

    95 mg

  • Total Carbohydrate

    25 g

  • Dietary Fiber

    1 g

  • Protein

    6 g

How to make

Ingredients

  • 2 cups (500 mL)

    Whole milk
  • 1 jar (190 g)

    PC® Black Label Pistachio Spread
  • 2

    Large egg yolks
  • 1/3 cup (75 mL)

    Granulated sugar
  • 2 tbsp (25 mL)

    Cornstarch
  • 1/8 tsp (0.5 mL)

    Salt
  • 1 tsp (5 mL)

    PC® Black Label Madagascar Bourbon Pure Vanilla Extract
  • 1 cup (250 mL)

    35% whipping cream
  • 1/4 cup (50 mL)

    Shelled unsalted pistachios, toasted and chopped

How to make

  • Step 1

    Whisk milk and pistachio spread in medium saucepan; heat over medium heat, stirring, just until starting to boil. Meanwhile, whisk together egg yolks, sugar, cornstarch, salt and vanilla in heatproof bowl until smooth paste. Gradually whisk half of the hot milk mixture into the paste, then pour entire mixture back into saucepan.

  • Step 2

    Return saucepan to stovetop over medium heat; cook, whisking constantly, 2 to 3 minutes or until mixture begins to bubble. Continue cooking and whisking for 1 minute longer. Remove from heat; whisk vigorously for 20 seconds. Strain through fine mesh sieve into clean heatproof bowl. Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour.

  • Step 3

    Whip cream in cold bowl with electric beaters until medium peaks form. Gently fold half of the whipped cream into pudding until just combined.

  • Step 4

    Divide pudding evenly among 8 serving dishes; top each with a dollop of remaining whipped cream. Sprinkle with pistachios.

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