Pistachio Budino with Rose Cream & Raspberries

…AKA Fancy Pudding

Pistachios have long been a staple in the kitchen for pastry chefs. In the spring, we often create a pistachio frangipane tart topped with glazed raspberries—an elegant dessert that embodies luxury. While making pistachio butter may seem intimidating, it’s actually surprisingly simple. Plus, any leftover pistachio butter can be stored and used in a variety of ways, like stirring into warm cereals or spreading on toast. 

The popularity of pistachio-based products has surged, from pistachio milk and butter to flavored snacks, oils, and even cosmetics. This growing trend is helping introduce pistachios to a wider audience, raising their profile as a versatile and delicious ingredient. 

Ingredients: 

Pudding:

• 2 eggs 

• 2 1/4 tablespoons cornstarch 

• 1/4 cup milk (for egg mixture) 

• 2 3/4 cups milk (for cooking) 

• 1/2 cup + 2 tablespoons sugar 

• 1/2 teaspoon salt 

• 6.25 oz white chocolate 

• 1 oz butter 

• 1/2 tablespoon vanilla extract (or 1 1/2 teaspoons) 

• 1 tablespoon pistachio paste 

• 1/2 teaspoon ground cardamom  

Rose Cream:

• ½ cup whipping cream 

• 2 tbsp powdered sugar 

• 2-3 drops of rose water 

• 1 small drop of pink food coloring (optional) 

Pistachio Nut Butter:

• 2 cups good-quality shelled pistachios (Trader Joe's recommended) 

• 1 tsp neutral oil (or pistachio oil, if available) 

• ¼ tsp salt 

Instructions:

Pudding:

1. Prepare the egg mixture: In a bowl, whisk together the eggs, cornstarch, and 1/4 cup of milk until smooth. Set aside. 

2. Cook the milk mixture: In a saucepan, bring the remaining 2 3/4 cups milk, sugar, and salt and pistachio paste to a boil. 

3. Combine egg and milk mixtures: Slowly drizzle the hot pistachio milk mixture into the egg mixture while whisking rapidly to prevent curdling. Continue whisking until the milk is fully incorporated. 

4. Thicken the pudding: Return the mixture to the saucepan and cook over low heat, whisking constantly. Cook until the pudding thickens and becomes shiny. If it boils, continue cooking for a couple of minutes to ensure the cornstarch flavor is fully cooked out. 

5. Add flavorings: Remove from heat and stir in the white chocolate, butter, vanilla extract, and cardamom. Stir until fully incorporated and smooth. 

6. Cool the pudding: Transfer the pudding to a bowl. To prevent a skin from forming, cover the surface of the pudding directly with plastic wrap. Let it chill in the refrigerator until completely cold. 

Rose Cream:

1. In a mixing bowl, combine the whipping cream, powdered sugar, and rose water. 

2. Whip the mixture until soft peaks form. 

3. If desired, add a small drop of pink food coloring and mix gently. 

4. Serve immediately or refrigerate until ready to use. 

Pistachio Nut Butter:

1. Preheat the oven to 350°F. Lightly toast the pistachios in the oven for about 5-7 minutes, or until fragrant. 

2. Let the pistachios cool slightly before transferring them to a stand mixer or food processor. 

3. Add the oil and salt, and puree the pistachios for 5-10 minutes, scraping down the sides as needed, until the mixture is smooth and creamy. 

4. Store the pistachio nut butter in an airtight container in the refrigerator for up to a couple of months.