Almond Custard (Keskul)

A creamy almond custard - Turkish in origin.

Ready In:
45mins
Serves:
Units:

ingredients

  • 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

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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RECIPE MADE WITH LOVE BY

@Coasty
Contributor
@Coasty
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"A creamy almond custard - Turkish in origin."
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  1. Coasty
    A creamy almond custard - Turkish in origin.
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