This Turkish cream with ground almonds is one of my favorite milk puddings.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Grind the almonds in the food processor (the texture is best if you do not use commercially ground ones).
Step 2
Bring the milk to the boil and take off the heat.
Step 3
In a small bowl, mix the rice flour to a paste with 4–5 tablespoons cold water, making sure there are no lumps. Pour this into the milk, stirring vigorously with a wooden spoon, and cook—stirring constantly and always in the same direction, to keep lumps from forming—for about 15 minutes, or until the mixture begins to thicken.
Step 4
Add the sugar and ground almonds and continue to cook on the lowest possible heat, stirring occasionally, for 20 minutes, or until the consistency is that of a thin porridge. Always stir in the same direction, and do not scrape the bottom of the pan, as the bottom tends to stick and burn a little, and you do not want to scrape up any burnt bits. Stir in the almond extract and pour into a serving bowl or individual bowls. Let the cream cool before sprinkling on the pistachios. Serve chilled.
