Greek · Dessert
Greek Milk Pudding with Pistachios
A classic Greek milk pudding, known as rizogalo's smoother cousin, thickened gently with cornstarch into a silky set custard and finished with a scattering of chopped pistachios and a whisper of cinnamon.
$1
10 minsPrep
10 minsCook
140 minsTotal
EasyLevel
Nutrition per serving
201Calories
5.6gProtein
7.5gFat
28gCarbs
19gSugar
1.1gFiber
57mgSodium
13mgChol
2.8gSat Fat
272mgPotassium
160mgCalcium
0.4mgIron
0.6mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Ouzo
local
Greek Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whisk the cornstarch with a splash of the cold milk in a small bowl until completely smooth, then set aside.
2
Pour the remaining milk into a saucepan with the sugar and vanilla extract, and warm over medium heat, stirring, until just below a simmer.
3
Pour in the cornstarch slurry while whisking constantly, then keep stirring over medium-low heat for 6-8 minutes until the mixture thickens to a thick, pourable custard that coats the back of a spoon.
4
Remove from the heat and divide the hot pudding evenly between two 180ml pots.
5
Press a piece of cling film directly onto the surface of each pudding to stop a skin forming, then cool to room temperature.
6
Chill the pots in the fridge for at least 2 hours until fully set.
7
Just before serving, scatter the chopped pistachios and a light dusting of cinnamon over the top of each pudding.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g Whole Milk, cold,
- 24g24g Sugar White,
- 16g16g Cornstarch, slurried in a little cold milk,
- 3g3g Vanilla Extract,
- 14g14g Pistachio, finely chopped, garnish, 1
- 1g1g Cinnamon Ground, garnish, 1
