KESKUL - TURKISH ALMOND PUDDING
Keskul is a light and creamy Turkish Almond Pudding made with milk, rice flour, corn starch, sugar and ground almonds.
Provided by Ayla Clulee
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Place the egg yolk, sugar, rice flour, and corn starch in a saucepan and mix.
- Add ½ cup of milk to the mix and continue beating until the mixture is smooth and free of lumps. Add the remaining milk.
- Add the ground almond and desiccated coconut to the saucepan, and mix well.
- Place the saucepan on medium-low heat and bring the mixture to a gentle boil, stirring continuously.
- Cook the mixture for a few more minutes and then add the vanilla paste.
- When the pudding gets thick enough, remove the pan from the heat and divide the mixture into serving bowls. You can check the consistency of the pudding with a spoon. It should be covering the back of the spoon without dripping.
- Let the bowls chill in the fridge for a couple of hours and then garnish them with ground pistachio, coconut flakes, and red fruits before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 51 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 68 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 3 g, ServingSize 1 serving
ALMOND CUSTARD
A simple dessert custard. Serve with some fresh fruit or canned. Can be made suitable for a gluten-free diet by ensuring the cornflour/cornstarch used is gluten-free. Ready in less than 10 minutes and can be served warm or cold as desired
Provided by Jubes
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cornstarch with a little of the milk. Add the remaining milk.
- Add the egg and cream, whisk well.
- Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
- Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
- Stir in the ground almonds, vanilla and sugar.
- Serve warm or cold as desired.
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
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
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 CROISSANTS
This tender almond croissant recipe is a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.
Provided by Taste of Home
Time 45m
Yield 16 rolls.
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 296 calories, Fat 16g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 278mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
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