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Almond Cream
Keşkül
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1995
This delicately flavoured milk pudding is a speciality of the muhallebici, the maker of milk puddings. It is particularly popular in Istanbul and Bursa, and is best served chilled in individual bowls.
Ingredients
4 oz 120 g 1 pint 600
Method
- Pound the almonds and work to a smooth paste with a little of the milk (or blend in an electric mixer). In a bowl, slake the ground rice with a little of the milk.
- Put the sugar into a saucepan with the rest of the milk and bring it to the boil, stirring all the time. Reduce the heat. Mix
2-3
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