Pistachio Liqueur

Preparation Method

• 1
  Start by preparing the homemade pudding. Pour the milk into a larger pot, add the vanilla, and gradually heat. Meanwhile, in a separate bowl, gently mix the cornstarch with the egg yolks, granulated sugar, and two tablespoons of milk.
• 2
  When the milk begins to boil, immediately remove it from the heat and slowly pour it in a thin stream over the egg yolk mixture. While pouring, whisk vigorously to prevent it from curdling due to the high temperature.
• 3
  Strain the mixture through a fine sieve back into the pot and, stirring continuously, bring it back to a boil. Boil for another 5 minutes — the pudding will gradually begin to thicken. When ready, remove the pot from the heat and let it cool for approximately 10 minutes.
• 4
  Into the lukewarm pudding, incorporate the pistachio butter, whipping cream, and rum, then mix until you obtain a homogeneous liqueur. Pour the liqueur into bottles and refrigerate for at least 48 hours to settle.