Almond Cream



Preparation info

  • Difficulty


  • Serves


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.


  • 4 oz/120 g blanched almonds
  • 1 pint/600 ml milk
  • 1 oz/30 g ground rice or rice flour
  • 4 oz/120 g sugar

To Garnish

  • 1 tablespoon desiccated or freshly grated coconut or finely ground pistachios


  • 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 tablespoons of the hot milk into the slaked ground rice, and then stir it into the milk in the pan. Add the almond paste, stirring all the time. Simmer gently for 25-30 minutes, stirring it at intervals, until the mixture thickens.
  • Pour it into individual bowls, sprinkle the garnish over the top and leave to cool. Chill and serve.