Binnur's Turkish Cookbook

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Friday, February 17, 2006

Almond Pudding

(Keskul)

Almond Pudding
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, bleached 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.

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11 Comments:

At 9:50 PM, Anonymous Anonymous said...

This is REAL Turkish food! Wonderful web site. Thank you.

 
At 8:39 PM, Anonymous Anonymous said...

I think a bit of almond extract (but not too much) would be more appropriate than vanilla, as the original keşkül is made with bitter almonds, which are hard to find outside the Mediterranean. For a smoother pudding, put the almonds (or a combination of almonds and pistachios, yum!) in a blender with just enough hot milk to make a thick liquid, and let it run a couple minutes.

 
At 8:41 AM, Anonymous Anonymous said...

We followed this recipe exactly. The pudding remained liquid -like milk. Should it be cooked longer?

 
At 4:07 PM, Blogger Binnur said...

It shouldn't be watery with the recipe:) Maybe you cooked it over high heat? It should be cooked over medium-low heat. This way boiling starts after 7-8 minutes... please try again:)

 
At 1:36 PM, Anonymous Melek said...

Hi Binnur,
I have tried many of your recipes (i.e. mercimek koftesi) and loved all of them. Last night I decided to make the almond pudding and had the same problem as another anonymous writer. I followed the recipe exactly and the pudding remained liquid like milk. I even made sure to cook on medium heat. What am I doing wrong?

 
At 11:04 PM, Blogger Binnur said...

Hi,
Corn starch and yolk both give thickness to the liquid. Naturally, it is supposed to be tick. I think you should cook until it gets enough thickness...it may take time like 25-30 minutes...

 
At 6:36 AM, Anonymous Kerli said...

Dear Binnur and others,

The reason why pudding becomes liquid is overheating it (little starch pieces will absorb too much water, break apart and that makes pudding liquid) and the other problem can occur with egg yolks (if you overheat these, your pudding will have egg pieces in it (denaturation of egg proteins).

I hope it was helpful information :)

 
At 4:03 PM, Anonymous Anonymous said...

Hi Binnur,

Iyi Bayramlar,
I have a question that may sound strange, but can we consume it while still hot, ant not leave it to cool or chill in the fridge?

Thanks,
An old follower of your blog
Meryem

 
At 11:36 AM, Blogger Binnur said...

Hi Meryem,
Why not, give it a try:)
Iyi Bayramlar:)

 
At 7:17 AM, OpenID myerkan said...

Hi.
I'm an expat here in turkey. What is ALMOND EXTRACT here? ı've been to baharat (spice store) & grocery to look for badem tat but couldn't find it. I wanna make this kesul too. ^_^. any suggestions or badem tat is the wrong ingredient translation.??? tnx

 
At 11:17 AM, Blogger Binnur said...

Hi,
It means "badem esansi". You should click on "Turkce" on the right side of the blog. So you can find all the recipes in Turkish:)

 

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