4 cups 3.25% milk
4 egg yolks
1 tsp almond extract
2 tbsp (30 gr) corn starch (melted with 3 tbsp water in a small cup)
1 cup sugar
1/2 cup almonds, blanched and ground
Beat the egg yolks, then whisk them with the sugar, almond extract, corn starch and milk in a bowl. Pour in a medium sized pot. Stir constantly on medium heat. Throw in the almonds when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into small serving bowls. Let them cool for an hour. Sprinkle some ground pistachio and/or shredded coconut on top. Chill them in the fridge with the tops covered.
You can serve Keskul cold by itself or with ice cream on top.
Makes 6 servings.
Labels: Dairy Desserts