Grind the pistachios in a food processor for 1-2 minutes, until it's nearly a fine powder. Transfer to a bowl. Stir in sugar and water (or maple syrup).
Err on the side of using too little liquid rather than too much; the paste should not look liquidy, and should be easily held and shaped when in your hand.
Pour milk into a 2-quart sauce pan and place over medium heat. Whisk in the pistachio paste and stir until the heat dissolves the paste into the milk.
Combine the dry ingredients (sugar, cornstarch, salt) in a separate bowl. Slowly whisk into milk immediately after pistachio paste has dissolved. Stir constantly, until mixture thickens and begins to boil.
In another bowl, scramble the two egg yolks together. Then temper the pudding, by brining 1/2 cup of the thickened pudding and combine with the egg yolks.
Once combined, immediately pour egg mixture back into the pudding that's in the sauce pan. Allow to boil for 1 minute, whisking all the while.
After the one minute, remove from the heat. Add the butter, vanilla and chopped pistachios. Mix thoroughly.
Pour into dessert cups and chill for at least 2 hours.
NOTE: This is homemade pudding, so expect to get the dreaded (or undreaded, if that's your thing) "pudding skin". This skin cannot hurt you. Simply stir into the rest of the non-skinned pudding or remove.
Cooks Note: The skin which forms on puddings as they cool is simply a layer of protein coagulated on the surface, but if this is not desired, gently place a layer of plastic wrap on the top of the pudding after it has set for 15 minutes in the refrigerator, and peel off before serving.
Serves 4.
Submitted by: Jeanette P.
