Pistachio And White Chocolate Pudding With Blood Orange – a delicious recipe with pistachios, sugar, milk, egg yolks, cornstarch, oranges. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
In a sauce pan over medium high heat, combine milk and pistachio mix. Heat until steaming.
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
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).
422
kcal
Calories
22
g
Fat
42
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup shelled pistachios, 1 cup half and half, 1/4 to 1/2 cups superfine sugar, depending on your taste, 2 cups whole milk, and more.
Yes, Pistachio And White Chocolate Pudding With Blood Orange falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
