Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
3Egg yolks
300mlAll Purpose Cream
1tspXanthan Gum
½tspVanilla extract
4Stevia sachets (2.5g sachet)
1tspOrange Blossom Water
1tspRose Water
20gPistachio, ground
100mlDrinking Water
1tspUnflavored Gelatin (optional)
1
Grind pistachio and set aside.
2
In a bowl, mix egg yolks with sweetener until it becomes pale. Set aside.
3
In a pot, add all other ingredients, except gelatin. Mix thoroughly before placing the pot on the stove.
4
Set stove to low fire and constantly stir the pot for 15 minutes. Let it cool.
5
Slowly add the the cream mixture to the beaten eggs. Add 1/4 cup at a time, so that the eggs don't cook right away. This time you may add the gelatin powder. (If you want the pudding to gel, add unflavored gelatin. If you want it to have the consistency of pudding, then no need to add gelatin.)
6
Mix everything together and place back in the stove. Stir continuously until the mixture is thicker.
7
Transfer to small bowls, let it cook a bit before covering with cling wrap. Chill in the fridge for at least 3 hours.
8
Top with chopped pistachio before serving.
Nutrition Facts
4 servings
Serving size
1
Amount per serving
Calories326
% Daily Value *
Total Fat31.3g41%
Cholesterol135.1mg46%
Net Carbohydrate5.5g2%
Dietary Fiber 1g4%
Total Sugars 2.6g
Protein5.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3Egg yolks
300mlAll Purpose Cream
1tspXanthan Gum
½tspVanilla extract
4Stevia sachets (2.5g sachet)
1tspOrange Blossom Water
1tspRose Water
20gPistachio, ground
100mlDrinking Water
1tspUnflavored Gelatin (optional)
Directions
1
Grind pistachio and set aside.
2
In a bowl, mix egg yolks with sweetener until it becomes pale. Set aside.
3
In a pot, add all other ingredients, except gelatin. Mix thoroughly before placing the pot on the stove.
4
Set stove to low fire and constantly stir the pot for 15 minutes. Let it cool.
5
Slowly add the the cream mixture to the beaten eggs. Add 1/4 cup at a time, so that the eggs don't cook right away. This time you may add the gelatin powder. (If you want the pudding to gel, add unflavored gelatin. If you want it to have the consistency of pudding, then no need to add gelatin.)
6
Mix everything together and place back in the stove. Stir continuously until the mixture is thicker.
7
Transfer to small bowls, let it cook a bit before covering with cling wrap. Chill in the fridge for at least 3 hours.
