Pistachio Liqueur

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.

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.

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.