makes 2 servings | medium | active time: 45-60 minutes | full time: 2 hours

this pistachio pudding is everything a cozy dessert should be. silky, rich, and nutty from our Creamy Pistachio spread, it layers that nostalgic pistachio flavor you crave with a velvety, custard-like base. but the real twist? crispy, chocolate-dusted croutons on top. they’re buttery, crunchy, and just sweet enough — the perfect balance to the pudding’s smooth, decadent texture.

ingredients:

for the pistachio pudding:

• 2 cups whole milk
• 1/2 cup sugar
  
• 4 large egg yolks
  
• 1/4 cup cornstarch
  
• 1/4 teaspoon kosher salt
  
• Whipped cream, for assembly 
• 3 tablespoons Pistakio Creamy Pistachio Spread
  

for the chocolate croutons:

• 1 cup almost naked Kooshy croutons, crushed
  
• 2 tablespoons butter, melted
  
• 1 tablespoon powdered sugar
  
• 1 tablespoon cocoa powder 

instructions:

To make the croutons:

1. Preheat oven to 325ºF. Combine the powdered sugar and cocoa powder in a small bowl. Toss the crushed croutons in melted butter, sprinkle over the cocoa powder mixture, and toss to combine. Spread the croutons on a parchment lined baking sheet and bake for 7-10 minutes, until croutons are crispy and cocoa mixture is adhered.

To make the pudding:

2.  In a medium pot, combine the milk and 1/4 cup of the sugar. Bring to a simmer over medium heat, but do not let it boil. Once simmering, remove from the heat.

3. Meanwhile, in a medium bowl, whisk the remaining 1/4 cup sugar with the egg yolks, cornstarch, vanilla extract, and salt.

4. Slowly pour a few ladles of the hot milk mixture into the egg yolk mixture while whisking and whisk to blend. Do this until all the milk has been incorporated.

5. Return this mixture to the pot and place over medium heat. Whisk constantly, cooking until the liquid goes from thin to thick, about 8–10 minutes. Remove from the heat and fold in the creamy pistachio spread.

6. Transfer the pudding to a shallow baking dish or bowl and place a piece of plastic wrap or parchment paper directly on top. Place in the fridge and chill completely until ready to use.

To assemble the pudding cups:

7. Add a few spoonfuls of the pudding to your serving cup (if the pudding has thickened a bit in the fridge, whisk it until smooth before serving). Top with a dollop of whipped cream and as many chocolatey crouton bits as your heart desires!  

recipe development by @mykitchencupboard