PISTACHIO MILK CUSTARD
Cook Time: 5 minutes
Yields: 6-8 servings
1 cup raw unsalted pistachios*, 3 cups water, 1/2 tsp vanilla extract (optional)
1/4 cup honey, 2 egg yolks, 2 cardamom pods (crushed), 3 TBS cornstarch, 1/8 tsp salt
*Can substitute roasted unsalted pistachios for raw unsalted pistachios, but flavor will be less vibrant
Add the pistachios to a food processor or blender with water and pulse well. Using a fine mesh strainer and/or cheesecloth strain the milk. Press as much liquid as possible out of the nut pulp and reserve it for future use (lasts about 1 week in the fridge, great for baked goods!). Whisk in the vanilla if desired.
Whisk together 2 cups of the pistachio milk with the honey and egg yolks. Get this mixture in a pot over medium-high heat and add the crushed cardamom pods. Add the cornstarch and salt to a small bowl with a bit of the remaining pistachio milk (about 1/4 cup should do) and mix together into a smooth paste. Whisk this into the pot and cook, stirring constantly, for about 4- 5 minutes, or until the custard has thickened to the desired consistency. Strain the custard through a fine mesh strainer to remove the cardamom pods and any stubborn lumps. Once it cools a bit, it can be stored in the fridge for up to one week. It will loose a bit of its smooth consistency as it sits, but if you give it a quick whisk before serving, it will liven right back up.