A thick creamy Pistachio Pudding with the right amount of sweetness.
Let's get the easiest stuff out of the way. I chose EM as my sweetener because it tends to thicken custards/puddings in addition to providing sweetness.
The pistachio portion of my pudding is formed with FA Almond, INW Marzipan, and of course TFA Pistachio. I purposely did NOT use FA Marzipan, as INW's version provides a more creamy feel.
Our 'pudding' base is formed with both FLV Vanilla Pudding and INW Shisha Vanilla. The INW SV adds a slight boost to the vanilla pudding which was very useful in this recipe.
STEEP: 9 DAYS(steeping with this particular mix is a must!)
As always, please dont use free offerings of recipes for commercial gain & dont post to other websites without permission.