Almond Custard (Keskul) - cooking recipe

Ingredients

90 g almonds, blanched
1 liter milk
30 g rice, ground
1/4 teaspoon salt
60 g sugar
4 drops almond extract
2 tablespoons chopped pistachios

Preparation

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.