So, Lenten resolutions more or less fulfilled (I didn't have any official lapses, but I also didn't ask as many questions as I could have), today seems like the perfect time for a sweet treat. I actually had some trouble choosing a recipe. I wanted to make this or this, but I realized that neither of them call for any processed sugar! I'll for sure try those another day and let you know how it goes, but they just weren't right for today. Turns out, today is a pudding kind of day. Which is not a bad day, at all.
Normally, I post a day or two after making something, but not today. I wanted to get something up for Easter, but I also am well aware that I don't have the self-control to not taste while I'm cooking (also, I'm pretty sure that's how almost everyone gets kicked off of Chopped. Is that show still on?). I clearly couldn't make pudding a single minute before Lent was officially over. So this time around, we get to enjoy delicious things together! Well, kind of. In that I get to enjoy it, and you get to imagine enjoying it. Almost the same.
|On the bright side, you also only have to imagine what a pain it is to pry open an entire cup of pistachios at a time.|
This pistachio pudding turns out a lovely, Eater-appropriate pastel-ish green. My initial reaction upon seeing the recipe (which calls for only white sugar) was to tweak some maple syrup or agave into it, but that seemed out of the spirit of winning at Lent (that may not be the official term...). So I give you the recipe in all it's deliciously American, processed-sugar glory. The pistachio flavor is definitely present, but pretty mild. Think vanilla pudding with a twist. Five scraped-clean dishes suggest that it's a damn tasty Easter dessert. A dollop of homemade whipped cream certainly wouldn't be out of place here, but my swimsuits suggested that I keep things reasonable for now. But next time...
|Ready for the fridge.|
Also, possibly protected from mind readers.