Pistachio Custard Pudding

Serves 8-20
by Tenina Holder

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!

Need

  • 250 g pistachios, shelled
  • 1 Litre water
  • 1 Litre Long life coconut cream (Kara brand)
  • 150 g golden caster sugar
  • 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 5 eggs
  • 1 tsp almond essence
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY

Do

1  

This is the hard part....Place pistachios into simmering basket and insert into TM 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 TM 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 TM 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.

Community Comments

More Sweets

Load more