Pistachio Pudding

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The pistachio pudding It is a sophisticated dessert that combines the creaminess of a traditional pudding with the strong and delicate flavor of pistachios. Ideal for those looking for a different dessert, but that still maintains the lightness and smoothness of pudding, this recipe will win over all palates. With a creamy texture and a unique flavor, pistachio pudding is an excellent option for special occasions or to surprise family and friends.

Learn one pistachio pudding recipe Easy to prepare, with simple ingredients and a step-by-step guide that will guarantee an incredible result. Get ready to create a dessert that is pure pleasure!

Ingredients

For the pudding:

• 1 can of condensed milk
• 2 cans (measurement of the condensed milk can) of whole milk
• 3 eggs
• 1/2 cup crushed pistachios (unsalted)
• 1 teaspoon vanilla essence
• 1/2 cup sugar

For the caramel:

• 1 cup sugar
• 1/4 cup water

Preparation:

1. Preparing the Caramel

• Melt the sugar: Place the sugar in a small saucepan over medium heat. Stir constantly to ensure the sugar melts evenly. Continue stirring until the sugar turns a golden color, but do not let it burn.
• Add hot water: Once the sugar is melted and golden, add the hot water carefully, as the caramel may splatter. Stir until the caramel is well dissolved and has a liquid consistency.
• Caramelize the shape: Pour the caramel into the pudding mold (a 22 cm diameter mold with a hole in the middle). Rotate the mold so that the caramel spreads evenly over the bottom and sides. Set aside.

2. Preparing the Pistachio Pudding

• Blend the ingredients in a blender: In a blender, add the condensed milk, whole milk, eggs, vanilla essence and sugar. Blend well until the ingredients are completely homogeneous.
• Add the crushed pistachios: Add the crushed pistachios to the mixture and beat for a few more seconds, just to incorporate them well. If you prefer a more intense pistachio flavor, you can increase the amount of crushed pistachios, but we recommend 1/2 cup to ensure a balanced flavor.
• Sieve the mixture (optional): If you want a very smooth pudding without particles, you can pass the mixture through a sieve before pouring it into the pan, ensuring an even creamier texture.

3. Baking the Pudding

Now that the mixture is ready, let's bake the pudding. The secret is to bake the pudding in bain-marie, which ensures a smooth and creamy texture.

• Pre-heat the oven to: Before placing the pudding in the oven, preheat the oven to 180°C for about 10 minutes.
• Bain-marie: Place the flan mold with the caramel in a larger baking dish. Pour the flan mixture into the mold and add hot water to the larger baking dish until the water reaches halfway up the flan mold. This is called a bain-marie, which will ensure even cooking and a creamy texture for the flan.
• Bake the pudding: Place the pan in the oven and bake for about 1 hour and 20 minutes. The time may vary from oven to oven, so at the end of this time, do the toothpick test. If the toothpick comes out clean, the pudding is ready. If necessary, let it bake for a few more minutes.

4. Cooling and Unmolding

• Let it cool completely.: Remove the pudding from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or until it is very cold. The pudding should be firm enough to be easily removed from the mold.
• Unmold carefully.: When the pudding is completely cool, run a knife around the edges of the pan to loosen it. Carefully turn the pan over onto a large plate and unmold. The caramel will drip out, creating a delicious, shiny effect.

5. Serving

Now just serve and enjoy! Pistachio pudding is delicious on its own, but you can add pistachio shavings or even some whipped cream for an extra touch.

Tips and tricks

• Crushed pistachios: You can grind the pistachios by hand or in a food processor. If you prefer a smoother pudding, simply grind them more finely. For a crunchy touch, you can leave some larger pieces.
• Caramel: If you find that the caramel is too thick or burnt, you can add a little more water to thin it out. The caramel should be liquid when you pour it into the mold, but it will firm up as the pudding cools.
• Creamy texture: To ensure that the pistachio pudding has a smooth and creamy texture, be sure to whisk the ingredients well and, if you prefer, pass the mixture through a sieve to remove any pistachio or egg residue.
• Substitutions: For a lighter version, you can replace the condensed milk with light condensed milk or use coconut milk instead of whole milk. This will change the flavor a bit, but it will still be delicious.