Pistachio pudding

I need a bowl of comfort this evening, but have some memories that will do.

I recently inherited an ounce of pistachio paste from a friend of Bill and Danny's, whose name I do not know how to spell—and my inner editor forbids me to attempt it—but who shall be known here as Bringer Of Particularly Decadent Desserts To Sunday Dinners.

So I brought home this ounce of pistchio paste with no clue how to use it, but did a search and quickly came up with this recipe. Upon Danny's last visit we found this delectable, a perfect companion for sitting in bed and watching Sherlock Holmes: The Master Blackmailer.

Pistachio Pudding

2 large egg yolks
½ cup sugar
2 tablespoons salt
1/8 teaspoon salt
2 cups milk
1 ounce pistachio paste
2 tablespoons butter, softened
1 teaspoon vanilla extract
½ finely chopped pistachio nuts

1. Slightly beat 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 intou the saucepan with the remaining hot mixture. Boil and stir misture 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.