 |
| Almond Custard |
Ingredients
90 g almonds (blanched)
1 liter milk
30 g rice (ground)
65 g sugar
4 drops almond extract
2 tablespoons chopped pistachios
1/4 teaspoon salt
Cooking Instructions
First grind almonds, finely in a food processor. Place in a bowl and knead with your hand to make a firm paste. Heat 250 ml milk to boiling point, pour onto almond and stir with wooden spoon until very well blended. Set aside to steep. In a large mixing bowl, blend 1/4 glass 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, later return mixture to pan. Bring to a boil, add salt and simmer gently for ten minutes. Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir very well to combine and stir in sugar. Simmer gently for a further ten minutes. Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.
|
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
