Almond Custard (Keskul)

A creamy almond custard - Turkish in origin.

• Ready In: 45 mins
• 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

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.