* Ingredients for 8 people :
°Unsalted Peel Pistachio (+extra) 70 g
°Fine sugar 120 gm
°Milk 50 cl
°egg yolk 2
°Corn starch 2 tsp
°butter 2 tsp
°Vanilla extract 1 tsp
°salt
* Methods :
1 Using a blender, blend the pistachios into a fine powder. Add 2 tablespoons of water and 70 grams of fine sugar. Blend for some time to smooth & homogeneous paste is obtain.
2 Pour it into a pan with milk. Without stopping whisking, cook over very low heat, while mixture is hot but not particularly boiling.
3 In a bowl, whisk together the remaining sugar, egg yolks, cornstarch, and a pinch of salt. Without stopping, gradually add the pistachio milk.
4 Once mixture is homogeneous, return it to the skillet and without stopping mixing, allow it to thicken over very low heat.
5 Removing to heat also stirring with butter also vanilla extract. Leave it on for 15 minutes, stirring several times to avoid skin formation.
6 Divide the pudding into crepes and leave for at least 4 hours in the refrigerator. Garnish with chopped pistachios just before serving.
Enjoy !
