Ingredients
Check off ingredients as you go
Makes 6 small glasses
- 400 ml (1⅔ cups) milk
- 70 g (⅓ cup) light brown sugar
- 40 g (2 Tbsp) homemade pistachio paste or good-quality store-bought
- 100 ml (⅓ cup + 1 Tbsp) heavy cream (38%)
- 40 g (⅓ cup) cornstarch (cornflour) (30 g if you like it slightly less firm)
- 2 large egg yolks (see the end of the article)
- a few crushed pistachios, dried fruit or raspberries
Whisk together the milk, sugar and pistachio paste (a whisk works best, so you don’t get lumps). Pour into a saucepan and bring to a simmer, whisking to blend in the pistachio paste. In a small bowl, stir the cream with the cornstarch until it dissolves, then add it to the saucepan of milk and bring back to a simmer, continuing to cook until the mixture thickens nicely.
Off the heat, stir in the egg yolks (I break them in a small ramekin first), mixing well. Return to the heat (without boiling) for a few minutes, until the mixture thickens again (it’s quick, and it will look almost like a béchamel at that point!).
Transfer the mixture to a blender and blend for a few seconds until smooth. Pour into small glasses. Cover with plastic wrap and chill overnight. Serve cold, topped with a few crushed pistachios, chopped dried fruit or raspberries.
Tips
With the two leftover egg whites, you can make meringues, for example, or about fifteen chocolate crinkle cookies
These puddings keep for up to 4 days in the refrigerator.
You can also make them without eggs. I recommend keeping the full amount of cornstarch so the texture stays firm enough.
To learn more about dairy product equivalents in Israel, I’ve written an article with a phonetic French-Hebrew glossary to help you find your way around, here!