Almond Custard Keskul Recipes

ALMOND CUSTARD

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.

ALMOND CUSTARD TART WITH STRAWBERRIES

Steps:

• Crust: Preheat oven to 350 degrees.
• In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
• Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
• Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

ALMOND CUSTARD (KESKUL)

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.

ALMOND CUSTARD LAYER CAKE

Steps:

• TO MAKE THE CAKE LAYERS:
• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and almond extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. TO MAKE THE CUSTARD:
• id="instruction-step-11″>10. While the cakes cool, make the custard. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
• Add the sugar, cornstarch and milk to a large saucepan and mix until combined. 12
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
• Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15.
• lace the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16.
• emove from heat and add butter and almond extract. Stir until smooth, then set in the fridge to cool completely. TO BUILD THE CAKE:
• ="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18.
• dd about half of the powdered sugar and mix until well combined. 19.
• dd the almond extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20.
• dd the remaining powdered sugar and mix until combined. 21.
• dd additional water or milk as needed to get the right consistency and mix until well combined and smooth. 22. To
• assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 23. Pl
• ce the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 24. Spre
• d half of the custard evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 25. Add th
• second layer of cake and repeat the dam and custard filling. 26. Add th
• final layer of cake on top, then smooth out the frosting around the sides of the cake. 27. Frost
• he outside of the cake (see my tutorial for frosting a smooth cake with buttercream). 28. Divide
• the remaining frosting evenly between three bowls. Color your frosting to your desired colors. 29. Use yo
• r offset spatula to create a "spackled" look. See the photos and description of how to do this in the written post above. 30. Use two si
• es of round piping tip (I used Ateco 808 and Ateco 804) to pipe the dots onto the top of the cake around the edges. 31. Refrigerat
• cake until ready to serve. Cake is best when eaten within 2-3 days.

TURKISH MILK AND ALMOND PUDDING (KESKUL)

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.

ALMOND CUSTARD FILLING

Steps:

• Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.