By An Edible Mosaic
Prep Time: 15 min
Cook Time: 10 min
Ingredients
Pro tip
Make the pistachio paste.
Warm the milk and temper the eggs.
Whisk in the pistachio paste, and then the cornstarch slurry. Cook until thickened.
Whisk in the extracts and butter.
Ladle the pudding into glasses, top each with a piece of plastic wrap, chill, and serve!