Almond Custard (Keskul)

Time

Cook 45 min · 45 min total

Difficulty

easy

1. 1

   Grind almonds, finely in a food processor. Place in a bowl and knead with your hand to make a firm paste.

2. 2

   Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.

3. 3

   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.

   10 min
4. 4

   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.

   10 min
5. 5

   Stir in almond and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.