Milk Pudding with Pistachio and Walnut
A silky, lightly sweet milk pudding topped with crunchy pistachios and walnuts. Simple to make and perfect for a comforting dessert.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 4 cups milk
- ½ cup cornstarch
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup pistachios
- ¼ cup walnuts
Instructions
- 1
In a medium bowl, whisk together the 1/2 cup cornstarch and 1/2 cup sugar. Gradually whisk in 1 cup of the 4 cups milk until smooth, making a slurry.
- 2
Pour the remaining 3 cups milk into a large saucepan. Whisk in the slurry and place over medium heat.
- 3
Cook, stirring constantly with a whisk, until the mixture thickens and just begins to bubble, about 10-12 minutes. It should coat the back of a spoon.
- 4
Remove from heat and stir in the 1 teaspoon vanilla extract. Pour the pudding into 4 serving glasses or bowls.
- 5
Let cool to room temperature, then refrigerate until set, at least 2 hours. Before serving, chop the 1/4 cup pistachios and 1/4 cup walnuts and sprinkle over the top.
- 6
Serve chilled, topped with the crushed nuts.
Tools you’ll need
- medium bowl
- whisk
- large saucepan
- serving glasses or bowls
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