Turkish cuisine · Desserts & Sweets

Keşkül (Ottoman Almond Pudding)

Ottoman almond pudding made from milk, ground almonds and egg yolk, chilled and topped with pistachios and coconut.

Ingredients · for 4 servings

• 1 l whole milk
• 150 g almonds
• 150 g sugar
• 30 g rice flour
• 20 g cornstarch
• 3 egg yolks
• 20 g butter
• 2 tbsp pistachios
• 2 tbsp desiccated coconut

Instructions

1. Blanch the almonds in boiling water for 5 min., peel and grind very finely; add 100 ml of the milk and blend into a smooth almond milk.
2. Whisk the rice flour, cornstarch and egg yolks with a further 200 ml cold milk until lump-free.
3. Warm the remaining milk with the sugar in a pot, stir in the almond mixture and let infuse over gentle heat for 5 min. so the almond flavour transfers into the milk.
4. Pour in the egg yolk-starch mixture while whisking vigorously and keep stirring over low heat for 8–10 min. until the cream thickens and evenly coats the back of a spoon – it must not come to a rolling boil, or the yolk will curdle.
5. Remove from the heat, stir in the butter and pour the cream into four bowls; cover the surface directly with cling film so no skin forms.
6. Chill for at least 4 hrs. and sprinkle with chopped pistachios and desiccated coconut before serving.