Buy all ingredients right below the recipe
INGREDIENTS
- 500 g full-fat milk
- ½ teaspoon ground vanilla
- 25 g corn starch
- 3 egg yolks
- 100 g granulated sugar
- 150 g pistachio cream or pistachio butter
- 250 g whipping cream
- 300-400 g rum (to taste)
PREPARATION
- 1Pudding base. Start by preparing the homemade pudding! Pour the milk into a larger pot. Add the vanilla and start heating it slowly.
- 2Meanwhile, in another bowl, lightly whisk the starch with the egg yolks, granulated sugar, and two tablespoons of milk.
- 3As soon as the milk starts to boil, immediately remove it from the heat! Carefully pour the hot milk into the egg yolks in a thin stream. While pouring, continuously whisk to prevent the egg yolks from curdling due to the high temperature (don't make scrambled eggs).
- 4Pour the mixture back into the pot through a sieve. Bring to a boil while stirring constantly.
- 5Cook for about 5 more minutes, during which the pudding will gradually thicken. Remove the finished pudding from the heat and let it cool for about 10 minutes.
- 6To the lukewarm pudding, stir in the pistachio butter (or paste), whipping cream, and rum. Mix everything until you get a smooth, uniform liqueur.
- 7Pour the finished liqueur into bottles and let it mature in the refrigerator for at least 48 hours.
