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Almond Pudding
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Source: https://recipheon.com/en/recipes/desserts/almond-pudding
About this recipe
This almond pudding is a delicately flavored homemade milk dessert thickened with egg yolks and potato starch. Sliced almonds add subtle aroma and light crunch, especially when some are reserved for the top. Cook the pudding base slowly and stir constantly until it thickens and no longer tastes of raw starch. It is a classic pudding with a more pronounced almond note.
Ingredients
500 ml milk
2 egg yolks
2 tablespoons potato starch
1 tablespoon sliced almonds
2 tablespoons sugar
Steps
Prepare the cold pudding base by thoroughly whisking a portion of the milk with the egg yolks, sugar, and starch, so it thickens without lumps when added to the hot milk.
If you want to toast the almonds, put the flakes in a dry frying pan over low heat and shake the pan frequently until they are pale golden and fragrant. Immediately tip onto a small plate, as they will continue to darken in the hot pan. Separately, heat the remaining approximately 350 ml of milk until it is visibly steaming.
Pour the prepared mixture into the hot milk, stirring around the sides and through the center of the saucepan until thickened.
Cook the almond pudding over low heat for 1–2 minutes, until thickened and no longer tasting of raw starch.
Stir about 1/2 tablespoon of the almonds into the pudding and reserve the remaining 1/2 tablespoon for sprinkling over the portions.
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