Pistachio Liqueur

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.

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.

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.