Ever since visiting Istanbul last year, I have a new appreciation for pudding (and pistachios!). Homemade pudding, that is. None of the instant, powdered J-E-L-L-O will do for this gal. And it makes sense because pudding is actually really easy to make from scratch and requires the simplest pantry ingredients. I made these little pudding sundaes during an afternoon lull. I topped mine with dried sour cherries and pistachios but you could use whatever toppings you like- sliced almonds, raisins, raspberries, or hazelnuts. I bet chocolate sauce would also be pretty amazing on top.
2 cups milk (I used skim, but you could use whole or 2%)
1/2 cup sugar
1/3 cup cocoa powder
4 teaspoons flour
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3/4 cup whipping cream
1/4 cup chopped pistachios
1/4 cup chopped dried sour cherries
Directions: Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan over medium high heat. Bring to a simmer and remove from the heat.
In a mixing bowl, whisk the remaining milk, flour, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture.
Pour it back into the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a boil. Reduce the heat to a simmer, and continue whisking until thick like so.
Pour the pudding into four small cups. Chill in the refrigerator for an hour or two, until set. Lick the pan clean.
While you’re waiting, make the whipped cream and prepare the toppings.
Chop the pistachios and dried sour cherries in a food processor. In a bowl, use a mixer to beat the whipped cream until soft peaks form.
Once the pudding has set, use a pastry bag to swirl the whipped cream on top of the pudding, or simply scoop it on with a spoon. Sprinkle with pistachios and cherries.
Grab a spoon.
Other posts you may enjoy: