A lighter take on custard with homemade pistachio milk, a touch of honey, and cardamom
There have been a lot of soft foods in the house lately. Chris has been getting some dental work done and eating cautiously to avoid a toothache in the meantime. On day one he brought home some preserved fruits, applesauce, bunches of soup, and pudding. Dark chocolate Jello brand pudding- those powder packets that you whisk some milk into. And although at first it seemed like just another strange mutant food product from my childhood, I have to admit that it was pretty delicious. With the weather heating up fast here, I couldn't help but think how wonderful it would be to have a cold pudding or custard around the house more often. I was not, however, sold on the prospect of eating a whole bunch of milk and sugar granules all summer long. I thought perhaps a nut milk would serve as a healthier alternative and soon it became abundantly clear what I had to do. I had to make pistachio milk. I have distinct memories of eating Jello's lime green, ridiculously artificial pistachio pudding. I used to love it, long before I ever loved actual pistachios. So now as a pistachio-lover trying to avoid dairy and artificial flavors, everything has come full circle in this pistachio milk custard, lightly sweetened with honey and accented with a hint of cardamom. This custard came together like some kind of fated romantic encounter, leaving me completely and utterly in love. It's light and creamy, nutty and floral. It feels decadent, but it's high in protein, packed with healthy omegas, and low in sugar. Indulgence doesn't have to be bad for our bodies, my friends. And you can safely indulge away with this one.
Hi there! I'm Cara- plant ecologist, gardening addict, and whole foods enthusiast. My whole life revolves around plants, including my kitchen. Join me here at LWM each week as I post local, seasonal, plant-based recipes and write about my never ending quest to find balance and tranquility in this crazy little world.