Creamy pistacho pudding, laced with chopped pistachios.

Pistachio Pudding

2 large egg yolks

1/2 cup granulated sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

1 ounce pistachio paste

2 tablespoon butter, softened

1 teaspoon vanilla extract
1/2 cup finely chopped pistachio nuts

1. Slightly beat the egg yolks in a 2 cup measuring glass; set aside.
2. Combine the sugar, cornstarch and salt in a 2-quart saucepan. Gradually stir in the milk and pistachio paste. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Gradually stir at least half of the hot mixture into the beaten egg yolks, then stir the egg mixture into the saucepan with the remaining hot mixture. Boil and stir mixture for 1 minute; remove from the heat.
4. Stir in the butter, vanilla and pistachio nuts. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled.

Makes 4 servings.