John Myers
Pistachio Pudding
The perfect pistachio pudding recipe with a picture and simple step-by-step instructions.
- 900 ml Whole milk
- 2 Pc. Egg yolk
- 1 Pc. Vanilla pod
- 1 packet Vanilla sugar
- 1 tbsp Sugar
- 5 tsp Food starch
- 100 ml Cream
- 80 g Chopped pistachios
- Slowly bring 1,800 ml milk to the boil in a saucepan, scrape out the vanilla pod and add the pulp and pod to the milk. In the meantime, stir the remaining 100 ml milk with the vanilla sugar, sugar, the two egg yolks and the cornstarch until smooth.
- When the milk is boiling in the pot, slowly pour in the smoothly stirred milk with the other ingredients, stirring constantly, bring to the boil briefly and pour in the liquid cream. Let it boil again briefly at the end. Finally fold in the chopped pistachios. As an alternative to a mug or glass, the pudding can also be filled in half a chocolate bunny or a chocolate Santa Claus.
- Tip 3: Cover the pudding mixture directly with cling film so that no skin forms.
Facebook Comments