Almond Pudding recipe
1 ¾ cups of blanched almonds.
5 ½ cups of whole milk.
¾ cup of sugar.
¼ cup of heavy cream.
3 tablespoons of cornstarch.
1 egg yolk, beaten.
Pinch of salt.
Ground pistachio nuts.
Place the almonds in your blender with 1 ½ cups of milk. Blend well for about 4 minutes to form a smooth paste.
Turn the mixture out into a saucepan and add 3 ½ cups of milk, the sugar and heavy cream.
Bring to a boil, stirring with a wooden spoon.
In a bowl, dissolve the cornstarch in remaining ½ cup of milk to form a smooth paste.
Gradually add the cornstarch mixture to the boiling almond milk, lower heat and simmer, stirring frequently.
Carefully add about 1 cup of the hot almond milk to the beaten egg yolk, then pour mixture back into the saucepan.
Add a pinch of salt, then simmer for 10 minutes, stirring frequently, until the mixture thickens.
Pour into individual serving dishes.
Allow to cool, then chill for at least 4 hours.
Sprinkle the ground pistachio nuts on top.
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