Buy all ingredients right below the recipe
Ingredients
- 500 ml whole milk
- ½ tsp ground vanilla
- 25 g cornstarch
- 3 egg yolks
- 100 g granulated sugar
- 150 g fine pistachio butter
- 250 ml whipping cream
- 300–400 g rum
Preparation
- 1Start by preparing a homemade pudding. Pour the milk into a larger pot, add the vanilla, and heat it slowly.
- 2In a separate bowl, lightly whisk the starch with the egg yolks, granulated sugar, and two tablespoons of milk.
- 3As soon as the milk begins to boil, immediately remove it from the heat and slowly pour it in a thin stream into the egg yolks, stirring constantly, to prevent them from curdling due to the heat.
- 4Pour the mixture back into the pot through a fine sieve and bring to a boil, stirring constantly. Simmer gently for five minutes until the pudding thickens.
- 5Then remove from heat and let cool for about 10 minutes.
- 6Stir the pistachio butter, whipping cream, and rum into the lukewarm pudding until a smooth liqueur mixture forms. Pour the finished liqueur into bottles and let it steep in the refrigerator for at least 48 hours.
