Almond Custard (Keskul)

Be the first to review
READY IN: 45mins
Recipe by Coasty

A creamy almond custard - Turkish in origin.

Ingredients Nutrition

  • 90 g almonds, blanched
  • 1 liter milk
  • 30 g rice, ground
  • 14 teaspoon salt
  • 60 g sugar
  • 4 drops almond extract
  • 2 tablespoons chopped pistachios


  1. Grind almonds, finely in a food processor.
  2. Place in a bowl and knead with your hand to make a firm paste.
  3. Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.
  4. In a large mixing bowl, blend 1/4 cup cold milk with ground rice.
  5. 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.
  6. 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.
  7. Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a