Vanilla Nut Pudding

6 tbsp. sugar
2 tbsp. cornstarch
2 cups milk
1/8 tsp. salt
1 large egg, lightly beaten
1 tsp. vanilla
2 tbsp. finely chopped pistachios, toasted
1 tbsp. finely chopped blanched almonds, toasted

Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir
with a whisk until well blended. Add remaining milk and salt; bring to
a simmer over medium heat, stirring frequently. Reduce heat to medium-low;
cook 9 minutes, stirring frequently.

Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly
with a whisk. Return egg mixture to pan; cook over medium-low
heat 3 minutes or until thick, stirring constantly. Remove from heat; stir
in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool
completely. Uncover and sprinkle with nuts.