Almond Custard (Keskul)

Ingredients

• 90 g almonds, blanched
• 1 liter milk
• 30 g rice, ground
• 1/4 teaspoon salt
• 60 g sugar
• 4 drops almond extract
• 2 tablespoons chopped pistachios

Directions

1. 1

   Grind almonds, finely in a food processor.

2. 2

   Place in a bowl and knead with your hand to make a firm paste.

3. 3

   Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.

4. 4

   In a large mixing bowl, blend 1/4 cup cold milk with ground rice.

5. 5

   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.

6. 6

   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.

7. 7

   Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.