REAL PISTACHIO PUDDING

2 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch or arrowroot
1/8 teaspoon salt
2 cups milk of choice (almond milk works great too)
2 ounce pistachio butter
1 tablespoon butter, softened
1 teaspoon vanilla extract

Slightly beat the egg yolks in a 2-cup measuring glass; set aside.

Combine the sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in the milk and pistachio butter. Cook over medium heat, stirring constantly (the pistachio butter blends in nicely eventually) until mixture thickens and boils. Boil and stir 1 minute.

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.

Stir in the butter and vanilla. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled.

Makes 4 servings