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
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 FILLING
This is the filling and topping for Poppy Seed Cake.
Provided by Brenda Benzar Butler
Categories Almond Desserts
Yield 12
Number Of Ingredients 6
Steps:
- Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 16.5 g, Cholesterol 69.3 mg, Fat 1.5 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 29.5 mg, Sugar 15.1 g
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 :
ALMOND CUSTARD CAKE
This white cake pairs well with all sorts of frostings and fillings, but the chocolate frosting in this recipe is one of my favorites. Pressed for time? Add 1/2 tsp. of almond extract to a white cake mix instead. -Diane Shipley, Mentor, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 27
Steps:
- For frosting, in a small saucepan, heat chocolate chips, cream and butter over medium-low heat, stirring until blended. Transfer to a large bowl; gradually beat in confectioners' sugar until smooth. Cool to room temperature, stirring occasionally. Transfer to a covered container; refrigerate until cold or overnight., For cake, place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 375°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in extracts. In another bowl, whisk cake flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For custard, in a small heavy saucepan, mix sugar, all-purpose flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Cool 15 minutes, stirring occasionally. Transfer to a small bowl; stir in extracts and almonds. Press plastic wrap onto surface of custard. Refrigerate until cold., To assemble cake, in a large bowl, beat cold frosting until fluffy and spreadable. Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; fill bag with 1/3 cup frosting., Place one cake layer on a serving plate. Pipe a border of frosting along edge of cake. Fill center with custard. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, decorate with cookies and pipe with green frosting. Refrigerate until serving.
Nutrition Facts : Fat 22 g fat (9 g saturated fat), Cholesterol 36 mg cholesterol, Sodium 395 mg sodium, Carbohydrate 91 g carbohydrate, Fiber 2 g fiber, Protein 8 g protein.
ALMOND CUSTARD FILLING
This is the filling and topping for Poppy Seed Cake.
Provided by Brenda Benzar Butler
Categories Almond Desserts
Yield 12
Number Of Ingredients 6
Steps:
- Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 16.5 g, Cholesterol 69.3 mg, Fat 1.5 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 29.5 mg, Sugar 15.1 g
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