In the American West, Pistachio harvest occurs in September or October when the fruit is mature and the shell has split. So, this is the perfect time for Pistachio recipes as the rich nuts are readily available and fresh.
The pretty green hues of pistachios bring freshness to the heavy colors of fall and hearty harvest recipes are brightened with Pistachios. Today, I’m combining chocolate and pistachios for Pistachio Brownie Pudding. The creamy lightness of Pistachio Pudding compliments the dense Brownie Pudding.
Ingredients
1/2 cup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water
2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1 cup (2 sticks) unsalted butter (extra butter for baking dish)
4 large eggs, room temperature
2 cups granulated sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract
Whipped Cream
1/2 cup pistachio nuts, chopped
Method
- Place pistachios in a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until smooth.
- Spoon Pistachio paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.
- While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth.
- Pour 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
- Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened.
- Remove from heat and stir in butter and vanilla extract, until butter is melted.
- Pass cooked pudding through a fine mesh strainer set over a medium bowl. Press the pudding through the strainer.
- Spoon into a bowl or ramekin, place plastic wrap over the pudding so the plastic touches the top of the pudding and refrigerate for at least 4 hours, or overnight.
- Preheat oven to 325 degrees. Butter a 2-quart baking dish. Melt the 2 sticks of butter and set aside to cool.
- Whisk together the cocoa and flour and set aside.
- With an electric mixer fitted with the paddle attachment, beat eggs and sugar on medium high
- speed until very thick and pale yellow, about 5 to 10 minutes.
- When the egg and sugar mixture is ready, decrease the speed to low and add vanilla extract, and the cocoa and flour mixture. Mix until just combined. With the mixer still on low, slowly pour in cooled butter and mix again until just combined.
- Pour the batter into the prepared baking dish and place it in a larger baking pan or roasting pan. Add hot tap water to the pan to come halfway up the side of the baking dish. Bake for 1 hour. Allow to cool some and serve warm or at room temperature.
- Layer scoops of brownie and pistachio pudding in cups.
- Top each cup with whipped cream and a sprinkle of pistachios.
