Pistachio Liqueur

Preparation

• 1
  Start by preparing a homemade pudding. Pour the milk into a larger pot, add the vanilla, and heat it slowly. In a separate bowl, lightly whisk the starch with the egg yolks, sugar, and two tablespoons of milk.
• 2
  As soon as the milk is about to boil, immediately remove the pot from the heat and carefully pour the milk in a thin stream into the egg yolks, stirring vigorously with a whisk to prevent them from curdling due to the heat. Pass the mixture through a fine sieve back into the pot and bring to a boil, stirring constantly. Continue stirring for about 5 minutes until the pudding slowly thickens. Remove the finished pudding from the heat and let it cool for about 10 minutes.
• 3
  Stir the pistachio paste, whipping cream, and rum into the lukewarm pudding and mix everything into a smooth liqueur. Bottle the finished liqueur and let it rest in the refrigerator for at least 48 hours.