Pistachio Liqueur

INSTRUCTIONS

• 1
  Start by preparing the homemade pudding. Pour the milk into a larger pot, add vanilla, and slowly heat.
• 2
  Meanwhile, in a separate bowl, lightly whisk the starch with the egg yolks, granulated sugar, and two tablespoons of milk. As soon as the milk starts to boil, immediately remove it from the heat and carefully pour it in a thin stream into the egg yolks, whisking vigorously as you pour to prevent them from curdling due to the high temperature.
• 3
  Pour the mixture back into the pot through a fine sieve and bring to a boil, stirring constantly. Simmer gently for another 5 minutes; the pudding will gradually thicken. Remove the finished pudding from the heat and let it cool for about 10 minutes.
• 4
  Stir the pistachio butter, whipping cream, and rum into the lukewarm pudding and mix everything until a smooth liqueur is formed. Pour the finished liqueur into bottles and let it rest in the refrigerator for at least 48 hours.