Pistachio Custard Pudding
A little pot of luscious green custard, full of flavour and nutty goodness, high in protein. Reduce the sugar if you wish!
Indulge in the creamy, nutty goodness of this Pistachio Custard Pudding! With its velvety texture and vibrant pistachio flavor, this dessert is perfect for impressing guests or treating yourself to a little luxury. This recipe is quick to whip up and showcases the versatility of your Thermomix, making it an ideal choice for both seasoned users and those just starting out. Whether you're looking for a unique dessert or a comforting sweet treat, this easy Pistachio Custard Pudding is sure to become a favourite in your repertoire. Oh and it is dairy free for those who care. If you don't care, you could always use normal milk or dare I say it? Cream.
I hate to say this when I have just proclaimed this to be an easy recipe, but there is a bit of a fiddle with blanching the pistachios. That's all I'm going to say...stopping right there. (But if you could manage to purchase them already blanched, they would be worth the price!!) Another option is to use my excellent Pistachio Paste recipe instead of the nuts. However you will need to reduce the sugar in the custard by 70g. If you don't blanch them the recipe will still work but the colour will be slightly different.
I have spent the weekend dreaming up this one, no really, it came to me in a dream. I LOVE pistachios (just check our my ebooks that seem to be top heavy with pistachio recipes!) and in the USA there is an evil little package of powder that is pistachio pudding which I also LOVE. Full of preservatives and additives and who knows what, and really at the end of it all, not that great unless one is in a hurry for a sweet fix. The upside is that this is pretty quick, highly delish and fairly low in carbs. (Keep telling yourself that as you wolf down 2 or 3...!) So sleepless night not wasted after all. Enjoy!
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Need
- 250 Grams shelled pistachios
- 1 Litre water
- 2 + 1 Teaspoons vanilla bean paste BUY
- 1 Teaspoon almond extract (optional)
- 1 Litre coconut cream (Kara) BUY
- 5 eggs
- 150 Grams raw caster sugar BUY
Do
- 1
This is the hard part....Place pistachios into simmering basket and insert into Thermomix bowl. Cover with the water, adding more if the nuts are not going to be just underneath the water when water is simmering.
- 2
Cook 10 min/100℃/speed 3.
- 3
Tip the nuts into a large bowl filled with cold water and then skin them. They will pop out of the skin quite easily.
- 4
Place nuts into a clean and dry Thermomix bowl and add almond extract and 2 tsp vanilla bean paste.
- 5
Blend 20 sec/speed 10. Remove paste from bowl and set aside.
- 6
Place all remaining ingredients into Thermomix bowl and cook 8 min/80℃/speed 4.
- 7
Cook 2 min/90℃/speed 4.
- 8
Add pistachio paste and blend 1 min/speed 10. Pour into serving glasses or cups immediately and allow to cool before refrigerating.
- 9
Serve with whipped coconut cream or use as a filling for profiteroles or pastries.
More
Top them with whipped cream and perhaps a few chopped pistachios as a garnish.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
