Pistachio Custard Pudding
Had a little par-tay for 60 ppl recently to send my youngest son on his way to Italy for 2 years. I made a bunch of wee desserts and this was one of them, thus the pic of disposable pots. Easy and delicious and 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!!)
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 pistachios, shelled
- 1 Litre water
- 1 Litre coconut cream (Kara) BUY
- 150 Grams golden caster sugar
- 2 Teaspoons vanilla bean paste BUY
- 5 eggs
- 1 Teaspoon almond essence
- 1 Teaspoon vanilla bean paste 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. Reserve the nut meat and place onto a paper lined baking tray. Place into a cold oven set to 160℃ and cook 15 minutes. Remove and cool slightly.
- 4
Place nuts into a clean and dry Thermomix bowl and add almond essence and 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.
More
Top them with whipped cream and perhaps a few chopped pistachios as a garnish.
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!
