Pistachio Budino - Pistachio Pudding
Prep time
Cook time
Total time
Serves: 4 to 6 single serving or 12 mini servings
  • 1 cup of shelled unsalted pistachios
  • ⅓ cup of granulated sugar
  • ½ vanilla bean, sliced lengthwise and the seeds scraped
  • 1 cup of whole milk
  • 1 cup plus 2 tablespoons of heavy cream
  • 3 egg yolks, size large at room temperature
  • ⅓ cup granulated sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. unsalted butter, room temperature
  • Amerena Cherries
  • Pistachio Crocante
  1. Combine the pistachios and ⅓ cup of the granulated sugar in the work bowl of a food processor and process until a thick paste like substance forms. This will take some time, requiring that the work bowl of the food processor be scraped down several times until the mixture is homogeneous; the ground nuts will take on a darker color as the particles become smaller and the oil is released. Once you have reached this stage, add the 2 tablespoons of heavy cream and process once again until uniform.
  2. Have you serving glasses ready to fill once the budino is finished.
  3. Combine the remaining ⅓ cup of sugar and the cornstarch using a whisk, mixing well.
  4. Add the pistachio paste, vanilla beans and pod, milk and heavy cream to a heavy medium sized saucepan. Place over medium heat while whisking and stirring to help dissolve the pistachio paste until it seems to melt into the milk-cream. This will take some time and attention. Once the mixture becomes quite hot, but below a boil, cover the saucepan, remove from the heat and allow it to steep for 45 minutes.
  5. Combine the egg yolks and sugar/cornstarch using a whisk in a medium sized bowl.
  6. Once the 45 minutes is over, remove the vanilla pod from the saucepan. The pistachio base should still be rather warm. Add ¼ cup of the warm pistachio base to the egg yolks, whisking to create a cream, this will start the tempering process. Add another ¼ of a cup and do the same. Repeat the process two more times and then add the tempered egg yolk to the saucepan.
  7. Return the saucepan to the stove and place it on medium-low heat and cook until it becomes rather thick, just below the bubbling stage. You will need to use a whisk and heat proof spatula the entire time to insure that the budino cooks without sticking to the bottom or sides of the pan and remains smooth.
  8. Remove it from the heat and instantly whisk in the 2 tablespoons of butter.
  9. Spoon into individual serving glasses and cover the top of the pudding with a sheet of plastic wrap. Cool for 30 minutes before placing in the refrigerator.
  10. When ready to serve, garnish the budino with an Amerena Cherry and a piece of Pistachio Croccante.
Recipe by LaBellaSorella at http://labellasorella.com/2017/01/pistachio-budino-pistachio-pudding/