Servings: 4 small servings
Equipment
Ingredients
- 2 cups milk ~475ml
- 2 egg yolks
- 4 tablespoons cornstarch or 2 tbsp potato starch
- 1 tablespoon sugar
- 2 oz pistachio paste about 1/4 cup or ~60g
- 2 oz white chocolate ~60g
- 1/4 tsp salt adjust to taste
Instructions
- Pistachio Paste Prep: If needed, add salt to the pistachio paste, adjusting to taste. Make sure it has a strong pistachio flavor but it's not too salty.1/4 tsp salt, 2 oz pistachio paste
- Yolk Separation: Separate egg yolks from whites and set them aside.2 egg yolks
- Milk Reserve: Measure and set aside 1/2 cup of milk in an easy-to-pour container.
- Pot Preparation: In a pot, mix remaining milk, egg yolks, sugar, white chocolate, and pistachio paste. Heat until nearly boiling while stirring often.2 cups milk, 1 tablespoon sugar, 2 oz white chocolate
- Starch Slurry: Mix starch with reserved milk until smooth, ensuring no lumps.4 tablespoons cornstarch
- Slurry Addition: When the pot mixture starts to bubble lightly, reduce heat to low and stir in the starch slurry. Stir continuously over low heat until thickened (about 1 minute).
- Flavor Adjustment: Taste and adjust the pudding's flavor with sugar or salt as needed.
- Portioning: Remove from heat and immediately portion the warm pudding into serving dishes.
- Serve
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