Pistachio Pudding
A beautiful coloured pistachio pudding that would churn really well into ice cream no doubt! Two recipes in one.
If anything lingers
with me from
my days as a college
student in the
USA, it is pistachio pudding, in packets.
Cheap and available for consumption almost immediately; just add
water, and you were eating.
I could still eat packet pistachio pudding if I had the
chance, but with the lack of the packaged availability, I have made my own. It takes a little longer, but is still easy thanks to the brilliance of our favourite
appliance.
Try some of my other favourite pistachio recipes;
Need
- 1 Batch Pistachio Paste Recipe
- 400 Grams full-cream milk
- 100 Grams cream
- 2 eggs
- 2 egg yolks
- 20 Grams cornflour or cornstarch
- 20 Grams unsalted butter BUY
- Pinches pink salt flakes BUY
- Whipped cream and toasted, chopped pistachios, to serve
Do
- 1
I suggest making the pistachio paste and then continuing on without washing the bowl.
- 2
Place all of the pistachio paste, milk, cream, eggs, yolks, cornflour, butter and salt into the Thermomix bowl and cook 8 minutes/80°C/speed 4.
- 3
Strain through a fine sieve.
- 4
Divide between serving glasses or bowls. Cool completely with a piece of baking paper pressed down onto the surface of each pudding. Refrigerate for several hours before serving with whipped cream and chopped pistachios.
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!
