What separates keşkül from an ordinary milk pudding is the almond. Ground almonds from a packet will do, but almonds peeled and ground fresh give an entirely different flavour. Soaking the almonds in hot water makes the skins come away easily.
Ingredients
For the keşkül
For the top
Method
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Peel the almonds
Soak the almonds in hot water for 15 minutes and slip off the skins.
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Grind
Blend the peeled almonds with a cup of the milk until smooth.
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Slake the starch
Slake the cornflour and rice flour in half a cup of milk.
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Boil the milk
Boil the remaining milk with the sugar and add the almond mixture.
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Thicken
Whisk in the starch mixture and cook, stirring, for 10 minutes.
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Add the egg
Take off the heat and whisk in the egg yolk quickly, then add the vanilla.
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Fill the bowls
Divide between bowls, bring to room temperature and chill for 3 hours.
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Decorate
Serve with desiccated coconut and pistachio.
Tips
- Do not skip peeling the almonds; the skins give keşkül a faintly bitter taste and a coarse texture.
- Add the egg yolk after taking the pan off the heat, as it cooks and curdles in a hot pan.
- If you do not want a skin on top, cover the bowls with cling film touching the surface.
Nutrition
Values are per serving and approximate.