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["Grind the pistachios in a food processor for 1-2 min, till it's nearly a fine pwdr.", "Transfer to a bowl.", "Stir in sugar and water (or possibly maple syrup).", "Err on the side of using too little liquid rather than too much; the paste shouldn't look liquidy, and should be easily held and shaped when in your hand.", "Pour lowfat milk into a 2-qt sauce pan and place over medium heat.", "Whisk in the pistachio paste and stir till the heat dissolves the paste into the lowfat milk.", "Combine the dry ingredients (sugar, cornstarch, salt) in a separate bowl.", "Slowly whisk into lowfat milk immediately after pistachio paste has dissolved.", "Stir constantly, till mix thickens and begins to boil.", "In another bowl, scramble the two egg yolks together.", "Then temper the pudding, by brining 1/2 c. of the thickened pudding and combine with the egg yolks.", "Once combined, immediately pour egg mix back into the pudding which's in the sauce pan.", "Allow to boil for 1 minute, whisking all the while.", "After the one minute, remove from the heat.", "Add in the butter, vanilla and minced pistachios.", "Mix thoroughly.", "Pour into dessert c. and refrigeratefor at least 2 hrs.", "NOTE: This is homemade pudding, so expect to get the dreaded (or possibly undreaded, if which's your thing) ""pudding skin"".", "This skin can't hurt you.", "Simply stir into the rest of the non-skinned pudding or possibly remove.", "Cooks Note: The skin that forms on puddings as they cold is simply a layer of protein coagulated on the surface, but if this is not desired, gently place a layer of plastic wrap on the top of the pudding after it has set for 15 min in the refrigerator, and peel off before serving.", "Serves 4."]
