Feel like royalty when you dip into our Turkish Keshkul. Try it now! Here's the recipe:
INGREDIENTS:
• 1 liter of milk
• 1 ½ tablespoon of rice flour
• 1 ½ tablespoon of cornstarch
• 3 egg yolks
• 100g of cream
• ½ tablespoon of vanilla
• 1 cup of sugar
• ½ cup of peeled almond, crumbled pistachio and raisin to decorate
INSTRUCTIONS:
1. Put sugar and egg yolk in a pot and beat with an egg beater. Take about ¼ cup of milk into a bowl and mix it with rice flour and cornstarch. Set it aside.
2. Add the rest of the milk into the pot and go on beating. Put the pot on fire and boil it over medium heat, stir occasionally.
3. When it starts to boil, add the rice flour and starch mixture then beat it.
4. Add peeled and crumbled almonds after 3 minutes followed by the vanilla and cream.
5. Never stop stirring until it’s done. When it gets thick enough, it’s time to take it off from the heat.
6. Dip a spoon to find out if the pudding is not runny.
7. Remove from the heat and pour it in a jug so that you can pour it into small bowls or cups one by one. If you see bubbles on their top, it means the pudding is rightly cooked.
8. Do not move these cups until the pudding gets cold. When it’s cold enough, decorate the tops with pistachio, whole almonds and raisins.
