Keşkül (Almond Milk Pudding)

Method

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1. 1Blanch the almonds in boiling water for 1-2 minutes, drain and cool them in cold water. Squeeze each one between your fingers and the skin slips right off.
2. 2Blend the peeled almonds with 240 ml (1 cup) of the milk until very fine and creamy.
3. 3Put the remaining milk, the almond mixture, sugar, rice flour, starch and egg yolk in a pot. Whisk well before turning on the heat so there are no lumps.
4. 4Cook over medium heat, stirring constantly and scraping the bottom with a wooden spoon. It will start to boil after about 12-15 minutes.
5. 5Once boiling, lower the heat and cook for 5 more minutes, still stirring. It should thickly coat the back of the spoon but still be slightly pourable.
6. 6Take it off the heat, add the vanilla and whisk for 1-2 minutes until smooth.
7. 7Divide among bowls. Once cool, cover and chill for at least 2 hours, then decorate with pistachios and coconut before serving.