2cups(500grams)plant milksoy, almond, rice, or oat milk
⅓cup(65grams)sugar
4tablespoons(30grams)cornstarch
Toast ½ cup pistachios on a pan for 1 to 2 minutes, moving them around often.
To a blender, add 2 cups plant milk⅓ cup sugar, and the toasted pistachios. Blend at full speed until the pistachios are fully dissolved in the liquid.
In a pot, off the heat, add 4 tablespoons cornstarch and the blended pistachio milk.Whisk until the cornstarch is fully dissolved in the milk.TIP: For the smoothest custard, pass the pistachio milk through a sieve before adding it to the pot.
Bring the pot to a boil, lower the heat, and stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
When you have almost reached the consistency you like, take the pot off the heat and keep stirring for another minute. The custard will keep thickening while off the heat. TIP: To check if your custard is ready, take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.