Lebanese Cinnamon Milk Pudding with Pistachios
A creamy cinnamon milk pudding topped with chopped pistachios. Allow at least 2 hours to chill until set.
- cinnamon
- dessert
- global desserts
- Lebanese
- milk pudding
- pistachios
- pudding
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Whole milk · 3 Cup
Kroger® Vitamin D Whole Milk Half Gallon
38%
Details
Unsalted shelled pistachios · 0.33 Cup
Simple Truth® Shelled Roasted & Unsalted Pistachios
Sale
18%
Details
Cornstarch · 0.25 Cup
Kroger® Pure Corn Starch
7%
Details
Ground cinnamon, divided · 1.25 Teaspoon
McCormick Ground Cinnamon
5%
Details
Vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
4%
Details
Granulated sugar · 0.33 Cup
Kroger® Pure Cane Granulated Sugar
4%
Details
Fine salt · 0.13 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- whole milk-3 cups
- granulated sugar-1/3 cup
- unsalted shelled pistachios-1/3 cup
- cornstarch-1/4 cup
- ground cinnamon-1 1/4 teaspoons
- vanilla extract-1 teaspoon
- fine salt-1/8 teaspoon
Chop the pistachios and reserve one-fifth of the cinnamon for topping. Set out heatproof dessert cups with enough room for each portion; eight-fluid-ounce cups suit the base portions.
Keep the knife blade angled away from fingers while chopping the pistachios.
Whisk cornstarch, sugar, salt and the remaining cinnamon until evenly combined in a saucepan off the heat. Use a saucepan of at least 3 quarts.
Slowly whisk in 1 cup of the milk until the mixture is smooth, then whisk in the remaining milk until no dry cornstarch remains.
Cook over medium heat, whisking constantly, until thick, glossy and gently bubbling, about 7–9 minutes. Keep hands clear of steam and splatter.
Keep hands clear of steam and hot splatter as the pudding thickens and bubbles.
Remove the pan from the heat and whisk in the vanilla extract for about 30 seconds to smooth the pudding.
Divide carefully among heatproof cups, cool for 10 minutes and refrigerate promptly for at least 2 hours until cold and set. Keep refrigerated until serving.
Use caution when pouring hot pudding into serving cups.
Chill the pudding promptly after the brief cooling period and keep it refrigerated until serving.
Top each pudding with pistachios and the reserved cinnamon, then serve chilled.
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