Best Almond Custard Keskul Recipes
ALMOND CUSTARD (KESKUL)
Make and share this Almond Custard (Keskul) recipe from Food.com.
Provided by Coasty
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 300.6, Fat 16.5, SaturatedFat 4.8, Cholesterol 24.1, Sodium 239.2, Carbohydrate 29.8, Fiber 2.4, Sugar 11.1, Protein 10.6
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
TURKISH MILK AND ALMOND PUDDING (KESKUL)
Turkey has a very wide range of milk puddings. This pudding, made with ground almonds, is from Claudia Roden's 'Arabesque'.
Provided by Flowerfairy
Categories Dessert
Time 50m
Yield 6 glasses, 6 serving(s)
Number Of Ingredients 6
Steps:
- Grind the almonds finely in a food processor. Bring the milk to the boil, preferably in a non-stick pan (which prevents the cream sticking and burning at the bottom), then take it off the heat.
- In a small bowl, mix the ground rice to a paste with 4-5 tablespoons of water, making sure there are no lumps. Add this to the milk and cook over a low heat, stirring vigorously with a wooden spoon, and always in the same direction, for about 15 minutes or until the mixture begins to thicken. (If lumps form, you can save the cream by beating it with an electric beater.).
- Add the ground almonds and continue to cook over the lowest possible heat, stirring occasionally, for 20 minutes or until the consistency is that of a thin porridge.
- Add the sugar and continue to cook, until it has dissolved.
- Stir in the almond essence, let the pudding cool, then pour it into a glass serving bowl or individual bowls.
- Serve chilled, sprinkled with the chopped pistachios.
Nutrition Facts : Calories 299.7, Fat 15.1, SaturatedFat 3.9, Cholesterol 16.6, Sodium 71.1, Carbohydrate 33.5, Fiber 2.2, Sugar 26.4, Protein 9.9
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Almond custard keskul recipes are a popular Turkish dessert that combines the rich flavor of almond with the smooth texture of custard. The dessert is typically made with milk, sugar, almonds, and a few other ingredients that vary depending on the recipe. The dessert is perfect for those who love sweets but don't want something too heavy or overly rich.
History and Origin
Keskul is a traditional Turkish dessert that has been around for many years. It has roots in the Ottoman Empire and was once considered a delicacy among the rich and powerful. The dessert is also known as 'almond milk pudding" or "amande douce" in French, and "mandel-milch" in German. The dish was introduced to Europe during the time of the Ottoman Empire and has since become a popular dessert in many countries.Ingredients
Almond custard keskul recipes usually require a few basic ingredients that are easy to find at any grocery store. Some of the ingredients used in this dessert include:- Milk
- Sugar
- Almonds
- Cornstarch
- Vanilla extract
Preparation
The preparation of almond custard keskul varies depending on the recipe, but most involve the following basic steps:- Heat milk in a medium-sized saucepan over medium heat until it starts to steam but not boil.
- Add sugar and stir until dissolved.
- Grind the almonds and add them to the milk, stirring gently.
- Add cornstarch, vanilla extract and stir.
- Continue to stir until the mixture thickens, about 8-10 minutes.
- Once the custard has thickened, remove from heat and let cool.
- After it has cooled, pour the mixture into small serving bowls.
- Refrigerate for at least 3 hours or until it has set.
- Serve chilled with a sprinkle of almonds and cinnamon on top.