Pistachio Cream Pudding

Calling out all pistachio lovers! This creamy, dreamy dessert is the perfect blend of flavors! Inspired by the classic Arabic treat Aish Al Saraya, this simplified version adds a luscious pistachio cream twist that takes it to the next level. It’s rich, easy to make, and irresistibly indulgent — pure pistachio magic in every bite!

This version skips the syrup-soaked rusk and goes for an easier (but just as tasty) route. Instead of rusks, I used sweetened cake rusk for a perfect base—no sugar syrup needed. For the creamy layer, I swapped the classic white custard for a rich, velvety pistachio cream that adds a nutty, luxurious twist. Want it even creamier? Add a generous layer of whipped cream on top for that extra creamy texture!

INGREDIENTS

• Cake rusk
• Evaporated milk or plain milk to soak the the cake rusk
• 3/4th cup pistachio powdered
• 1 tin cream
• Condensed milk for sweetness
• cream caramel sachet (opt)
• 1/2 cup thick cream

Method

1. Layer the cake rusk and pour the milk to soften it.
2. In a blender jar, powder the pistachios, and reserve some for garnishing.
3. Then add all other ingredients mentioned above and blend well.
4. Pour it over the cake layer and garnish with pistachio powder and chill it for good 4 to 6 hours.
5. If you like it more creamy add thin layer of whipped cream on top,