Kesul
(Almond Pudding) Recipe

Origin: Turkey      Period: Traditional

Ingredients

1l whole milk
4 egg yolks
1 tsp almond extract
2 tbsp cornflour (cornstarch) mixed to a slurry with 3 tbsp water
200g sugar
110g ground almonds
ground pistachio nuts, to garnish
freshly-grated coconut, to garnish

Kesul
(Almond Pudding) Preparation:

Method:

Beat the eggs until pale and creamy then whisk in the sugar, almond extract, cornflour slurry and milk. Pour into a pan and cook on medium heat, stirring constantly. When bubbles begin to break the surface add the almonds. Bring the mixture to a boil and cook for 1 minute, stirring constantly.

Take of the heat and divide the mixture between 6 small serving bowls. Set aside to cool for 1 hour then garnish with the pistachio nuts and coconut. Chill in the refrigerator for at least 2 hours before serving.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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