PISTACHIO POTS DE CRÈME

SERVES 4 POTS

1 1⁄4 cups water, divided

1⁄4 cup cornstarch or arrowroot

1⁄2 cup shelled unsalted pistachios

1⁄2 cup sugar

1⁄8 tsp salt

1⁄4 cup semisweet chocolate chips (dairy-free)

Coconut Whipped Cream, optional, for serving

NUTRITIONAL VALUES

Calories: 342kcal
Fat: 14.5g (5.8g S.Fat)
Carbs: 52.6g
Protein: 3.5g
Sugar: 37.8g
Sodium: 78mg

METHOD

Set aside 14 cup water and cornstarch in a small bowl, thoroughly mixed with a whisk or fork.

In a blender, combine the remaining 1 cup water and pistachios to make pistachio milk. Blend for 2 minutes on high, or until completely smooth. In a medium saucepan, combine the pistachio milk, sugar, and salt and heat on medium-high until just boiling. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes.

Divide the custard evenly among four ramekins or small cups. Tops should be smoothed. Allow to cool for 10 minutes before placing in the refrigerator for 8 hours or overnight. Before serving, top with Coconut Whipped Cream if desired.