Pistachio Custard
If you’ve got some time to sneak into the kitchen this weekend, this pistachio custard we’re sharing is truly magic. Just remember that puddings need time to cool so you might wanna make this ASAP because the cravings will hit soon. We’re serving it up as deep tartelettes baked in a muffin tin but the possibilities are endless. Pour it into popsicle molds with some extra chopped nuts for some creamy paletas, layer it on top of broken lady fingers or vanilla wafers with some fresh fruit, or serve it on a spoon aimed right at your mouth.
In a small bowl mix together the pistachios and cashews. Cover them with water and let them soften up on the counter overnight. In a hurry? Cover them with hot water and let them sit out for at least one hour before you get cooking. Either way is fine.
Once the nuts are softish, drain off the soaking water, and give em a lil rinse. Throw them in a blender with 1 cup of water and let that shit run until it looks super smooth. If your blender sucks and you need to add a little more water to get it going, that’s fine. Just add it one tablespoon at a time so you don’t fuck up the ratios too much..
Now in a medium saucepan, whisk together the almond milk, sugar, cornstarch, and salt until there aren’t chunks of cornstarch floating around in there. Whisk in the pistachio mixture. Turn on the heat below the pan to medium-high and whisk frequently while the pan comes to a simmer.
Once simmering, turn the heat to low, and whisk for the next 3 minutes as the custard starts to really thicken up. Make sure you’re scraping the sides and the bottom of the pan as you go because pudding skin is disgusting and must be eliminated. Once the custard feels like a good thickness- you should know pudding consistency at this point in your life- turn off the heat and whisk in the butter and almond extract.
Once the butter has melted, pour the pudding into a container to let it cool. To avoid pudding skin, place plastic wrap or wax paper right on the surface of the custard as it chills. It’ll take a few hours in the fridge to get nice and cool. Serve chilled or eat it kind of warm in secret bites out of the fridge. Zero judgment from us.
If your custard feels too thick once it’s set in the fridge, don’t stress just whisk in a couple tablespoons of almond milk to loosen it up.
Wanna make tartelettes like us? Here’s our recipe for an easy pressed crust. We didn’t run out and buy a specialty pan, so we grabbed our standard muffin tin for deep little tarts. You can make both the custard and these crusts ahead of time and then fill ’em right before serving. Easy as hell.
*raw tastes great but if you can only find roasted it’s still totally delicious and worth making
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