Grind pistachio and set aside.
In a bowl, mix egg yolks with sweetener until it becomes pale. Set aside.
In a pot, add all other ingredients, except gelatin. Mix thoroughly before placing the pot on the stove.
Set stove to low fire and constantly stir the pot for 15 minutes. Let it cool.
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.)
Mix everything together and place back in the stove. Stir continuously until the mixture is thicker.
Transfer to small bowls, let it cook a bit before covering with cling wrap. Chill in the fridge for at least 3 hours.
Top with chopped pistachio before serving.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 326
- % Daily Value *
- Total Fat 31.3g49%
- Cholesterol 135.1mg46%
- Net Carbohydrate 5.5g2%
- Dietary Fiber 1g4%
- Sugars 2.6g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Grind pistachio and set aside.
In a bowl, mix egg yolks with sweetener until it becomes pale. Set aside.
In a pot, add all other ingredients, except gelatin. Mix thoroughly before placing the pot on the stove.
Set stove to low fire and constantly stir the pot for 15 minutes. Let it cool.
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.)
Mix everything together and place back in the stove. Stir continuously until the mixture is thicker.
Transfer to small bowls, let it cook a bit before covering with cling wrap. Chill in the fridge for at least 3 hours.
Top with chopped pistachio before serving.
