Instructions: Place almonds in blender with 1 1/2 cups milk. Grind well for about 4 minutes to make a smooth paste. Turn this mixture out into a medium-size saucepan and add 3 1/2 cups milk, the sugar and cream. Bring to a boil, stirring with a wooden spoon.

In a small bowl, dissolve cornstarch in remaining 1/2 cup milk to form a smooth paste. Gradually add this mixture to boiling almond milk, lower heat and simmer, stirring frequently. Carefully add about 1 cup of the hot almond milk to beaten egg yolk, then pour mixture back into saucepan. Add salt. Simmer for about 10 minutes, stirring frequently, until mixture thickens.

Pour into individual serving dishes. Let cool, then refrigerate several hours to chill pudding. Sprinkle ground pistachio nuts on top and serve.

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