Tenina.com's Pistachio Custard Pudding



  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.


Top them with whipped cream and perhaps a few chopped pistachios as a garnish.

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