Almond Pudding (Keskul)
Serves 125 mins prep10 mins cook
This creamy almond pudding has a subtle, grainy texture reminiscent of marzipan and tastes just like it. It's comforting and indulgent, and is very easy to make. I’ve also included tips for variations and to make it even healthier!
0 servings
What you need
Instructions
0 In a medium saucepan, heat 5½ cups of milk over medium-high heat. Add almond flour, sugar, and heavy cream. Stir with a whisk and bring to a boil. Once boiling, reduce heat to low-medium. 1 In a small bowl, mix cornstarch with the remaining ½ cup of milk to form a smooth paste. Gradually add this paste to the simmering almond-milk mixture while stirring continuously to prevent lumps. Simmer over low heat, stirring often, to prevent sticking. 2 In a separate bowl, whisk the egg yolk. Add 1 cup of the hot almond-milk mixture to the egg yolk, stirring to combine. Gradually pour this egg mixture back into the saucepan, stirring constantly. 3 Add vanilla sugar (or extract), almond extract, and a pinch of salt. Continue to simmer, stirring frequently, until the pudding thickens—about [timer minutes=5]5 to 10 minutes[/timer]. The pudding is ready when it coats the back of a spoon. 4 Pour the pudding into individual bowls. Allow to cool, then refrigerate until chilled, about 2 hours. Before serving, garnish with ground pistachios or sliced almonds.View original recipe