Pistachio And White Chocolate Pudding With Blood Orange

1. 1

   If pistachios are salted, rinse off the salt. Place in a food processor with 1/3 cup of the half and half and the sugar. Process until smooth.

2. 2

   In a sauce pan over medium high heat, combine milk and pistachio mix. Heat until steaming.

3. 3

   In a separate bowl, combine egg yolks, cornstarch and remaining half and half. When milk and pistachio mix is steaming, whisk into the egg yolk mixture. Return to the sauce pan and simmer, stirring gently, until well thickened, about 5 minutes. (The cornstarch will prevent the egg yolks from curdling.)

4. 4

   Break the chocolate into a glass bowl. Pass the hot, thickened custard through a fine sieve into the bowl with the chocolate. Stir gently until the chocolate is melted and incorporated into the pudding. Distribute evenly into individual serving vessels (glasses, ramekins, or even pretty coffee mugs) and place in the fridge to chill for at least an hour. Serve chilled, topped with segmented blood oranges and their juice tossed with 2 tablespoons of sugar (or less, if your oranges are sweet enough).

* Per serving · 4 servings · Values may vary.