Pistachio Pudding with Macerated Strawberries

For the pistachio paste

• ¾ cup unsalted pistachio nuts shelled and peeled (see note below for peeling instructions)
• ⅓ cup granulated sugar
• ⅓ cup whole or partly skimmed milk

For the pistachio cream

• 2 cups whole or partly skimmed milk
• 2 large egg yolks
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• Pinch kosher salt, or fine sea salt
• 1 tsp pure vanilla extract

For the macerated strawberries

• 2 cups fresh strawberries (1 pint), hulled and prepared
• 1 tbsp granulated sugar
• ¼ vanilla bean, seeds scraped, or ¼ tsp (1 ml) vanilla bean paste, or ½ tsp (2 ml) pure vanilla extract

For the pistachio crumble

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup unsalted pistachio nuts, shelled, finely chopped or coarsely ground
• 2 tbsp cold butter

• To make the pistachio paste: Begin by bringing a small saucepan of water to a rolling boil. Carefully add the shelled pistachios to the boiling water and let them simmer for precisely 2 minutes. Drain the pistachios thoroughly and then rinse them under cold water to stop the cooking process and cool them completely. Once cooled, pat the nuts dry with paper towels. Transfer the dried pistachios to a large measuring cup. Add the granulated sugar and the specified milk, then use a hand blender to process the mixture until it reaches a super smooth and creamy consistency. (Alternatively, you can use a food processor, though the resulting texture of the pistachio paste may not be quite as silken as with a hand blender. Rest assured, this will not diminish the deliciousness of your final dessert!)
• To make the pistachio cream: Pour the milk into a medium saucepan, then incorporate the freshly made pistachio paste. Heat this mixture gently until it just begins to simmer—it’s crucial not to bring it to a full, vigorous boil. While the milk mixture is heating, combine the egg yolks, sugar, cornstarch, and a pinch of salt in a separate mixing bowl. Whisk these ingredients together vigorously. The mixture will initially be quite thick, but continue whisking until it becomes completely smooth and lump-free.
• Once the milk and pistachio mixture reaches a gentle simmer, remove it from the heat. Ladle approximately ½ cup (125 ml) of the hot milk and pistachio mixture and slowly pour it into the egg mixture while continuously whisking. This crucial step, known as tempering, gradually raises the temperature of the eggs, preventing them from scrambling and ensuring a smooth, creamy texture. Whisk in a second ladleful of the hot milk mixture into the egg mixture for further tempering. Now, carefully pour the tempered egg mixture back into the saucepan containing the remaining hot milk mixture, again, whisking constantly as you pour. Return the saucepan to low heat and cook, stirring continuously with your whisk, until the cream visibly thickens to a pudding-like consistency, typically around 3 minutes. Remove the saucepan from the heat immediately.
• Divide the luscious pistachio pudding evenly among 6 small glasses or ramekins. Each glass should be filled to about a generous third, leaving ample room for the delightful macerated strawberries and crunchy pistachio crumble toppings. Cover each serving individually with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming, and refrigerate until the cream is completely cool and set, which usually takes about 2 hours.
• To make the pistachio crumble: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, and finely chopped or coarsely ground pistachios until well combined. Add the cold butter, cut into small pieces, and work it into the dry ingredients using a pastry cutter, a fork, or even your fingertips, until the mixture forms sticky, pea-sized crumbs. Spread these crumbs evenly over the prepared baking sheet and bake for 10 minutes, or until the crumbs turn a beautiful golden brown. For more even browning, give the crumbs a gentle stir halfway through the baking time. Let them cool completely on the baking sheet; they will crisp up further as they cool.
• To make the macerated strawberries: Up to an hour before you plan to serve the pistachio puddings, prepare your strawberries. In a nonreactive mixing bowl, combine the vanilla seeds (scraped from the bean), vanilla paste, or vanilla extract with the granulated sugar. Quarter or dice the fresh strawberries, adjusting the size based on your preference and the size of the berries, and add them to the bowl. Gently toss to ensure the strawberries are thoroughly coated with the vanilla sugar mixture. Allow them to macerate at room temperature until you are ready to serve. For the best texture and flavor, aim to macerate the strawberries for a minimum of 15 minutes, but no longer than 60 minutes. Prolonged maceration will cause the strawberries to become excessively soft and mushy, and for this recipe, maintaining their firm and juicy quality is preferred.
• SERVING: To enhance the flavors and texture, bring the chilled puddings back to room temperature by taking them out of the refrigerator 15 to 60 minutes before serving. Just before serving, divide the beautiful macerated strawberries evenly over each pistachio pudding. Finish by generously sprinkling with the crispy pistachio crumbs. Serve these exquisite desserts right away to enjoy them at their prime!
• STORAGE: The prepared pistachio puddings can be stored, refrigerated and well-covered, for up to 5 days. Always ensure that the macerated strawberries and pistachio crumbs are added fresh, immediately before serving, to maintain their optimal texture and appeal.
• NOTE on Peeling Pistachios: Pistachios purchased in their shells must, of course, be shelled first. However, it is equally important to peel off their brownish skin before using them to make the pistachio cream. This skin would otherwise alter both the appealing green color and the silky smooth texture of the finished cream. To easily peel the pistachios, follow the simmering, rinsing, and drying steps outlined in the first instruction for making the pistachio paste. Once dried, gently pinch each nut between your fingers; the skin should slide off effortlessly. You will be left with gorgeous, vibrant green pistachio nuts. Use these peeled nuts as indicated in the recipe. (Remember to discard the removed skins.)
• MAKE IT DAIRY-FREE: For a delicious dairy-free version, simply substitute unsweetened oat milk or almond milk for dairy milk in both the pistachio paste and the pistachio cream components of the recipe. For the pistachio crumble, opt for vegan butter or margarine instead of traditional butter.
• MAKE IT GLUTEN-FREE: To adapt this dessert for a gluten-free diet, substitute a high-quality gluten-free all-purpose flour mix in place of regular all-purpose flour when preparing the pistachio crumble. Ensure your chosen mix is suitable for baking.

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