Almond Custard (Keskul)

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

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