Almond Cream

Name: Almond Cream (Keşkül)
Cuisine: Turkish
Ingredients: 1 pint/600 ml milk; 4 oz/120 g blanched almonds; 1 oz/30 g ground rice or rice flour; 1 oz/30 g ground rice or rice flour; 1 tablespoon desiccated or freshly grated coconut or finely ground pistachios; 4 oz/120 g sugar; 1 tablespoon desiccated or freshly grated coconut or finely ground pistachios; 1 tablespoon desiccated or freshly grated coconut or finely ground pistachios

Keşkül

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

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 blanched almonds
1 pint/600

Asia
Turkey
Bursa
Dessert
Vegetarian
Istanbul

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