Almond Custard (Keskul)
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 90 g almonds, blanched
- 1 liter milk
- 30 g rice, ground
- 1⁄4 teaspoon salt
- 60 g sugar
- 4 drops almond extract
- 2 tablespoons chopped pistachios
directions
- Grind almonds, finely in a food processor.
- Place in a bowl and knead with your hand to make a firm paste.
- Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.
- In a large mixing bowl, blend 1/4 cup cold milk with ground rice.
- In a heavy based saucepan, heat remaining milk. Bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. Bring to a boil, add salt and simmer gently for 10 minutes.
- Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir well to combine and stir in sugar. Simmer gently for a further 10 minutes.
- Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making