This custard base almond pudding is so delicious and easy to make! It takes almost 20 minutes from start to finish! It is as simple as boiling all the ingredients in a saucepan.
This almond pudding is a Turkish recipe called Keskul (you can pronounce it as cash-qul). It is a simple gluten-free dessert with a delicious result.
Ingredients you’ll need
- Almonds-You can either use almond flour or ground the blanched almonds into small pieces so you can feel some texture. Both options are fine. Today I ground them into small pieces so I can show you how small they should be.
- Milk-I use whole milk.
- Egg yolks-Thicken the mixture and add a great flavor. You can use egg whites to make my gluten-free cookies with hazelnuts. You need only 4 simple ingredients to make these delicious cookies.
- Cornstarch-It works as a thickener but this pudding shouldn’t be very thick. So don’t attempt to add more cornstarch.
- Vanilla– I use vanilla extract. It adds a great flavor, one of the key ingredients in this almond pudding.
- Sugar– You’ll need granulated sugar.
- Shredded coconuts and ground pistachios: They are toppings that complement the flavor. I didn’t write them as optional as they add flavor. So if you have these 2 ingredients I suggest you use them. If you don’t have them, you can still make the pudding and enjoy it.
If you don’t have blanched almonds don’t worry. It takes only 5 minutes to blanch almonds. You can check my how to blanch almonds post where I also share how to make almond flour.
How to make Turkish Almond Pudding
As I mentioned above you can either use almond flour or crumbled almonds. Today I use the latter to show you how small they should be.
You should feel some pieces in the pudding but it shouldn’t be too much. When you don’t look closely, it will look like almond flour but when you come closer you’ll see those pieces. I find this step important as you shouldn’t end up with big crumbles.
Once your almonds are ready to use, the steps are very simple.
First I put the cornstarch into a saucepan. I pour almost 1 cup of the milk and stir with a whisk until the mixture is liquid. You can add more milk if you need it.
Then I add the egg yolks and stir until all combined well.
Next, I add the remaining milk, sugar and crumbled almonds/almond flour and stir for a few seconds until combined.
I place the mixture over medium heat and stir continuously (you can give little intervals) until it boils. It takes almost 15 minutes to boil. Once boiled I lower the heat and add the vanilla extract. I let it boil for extra 2 minutes.
You can pour the pudding into a big liquid measuring cup or a jug to make the dividing process into serving cups easy and clean.
As long as you don’t make any changes in the recipe, you’ll do everything right. You’ll boil the mixture, then add the vanilla extract, boil for extra 2 minutes and it’s ready!
When the pudding comes to room temperature you can add the toppings.
I prefer to combine the shredded coconut and ground pistachio before sprinkling on top so I can feel all the flavors when I start eating.
I hope you enjoy my favorite pudding recipe as much as I do !
Frequently asked questions
After it is cooled at room temperature, keep it in the fridge.
It stays fresh up to 2 days in the fridge.
Other almond flavored recipes you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
- 1000 ml/1030g (4 cups and 3 tablespoons) milk
- 32 g (4 and ½ tablespoons) cornstarch
- 2 egg yolks
- 155 g (¾ cup) granulated sugar*
- 1 and ½ teaspoons pure vanilla extract
- 75 g (⅔ cup ) almond flour or crumbled almonds**
- 12 g (1 and ½ tablespoons) pistachios
- 12 g (2 tablespoons) shredded coconut
- Place the cornstarch in a saucepan. Pour some of the milk (almost 1 cup) on top to make it liquid and stir with a whisk.
- Add the egg yolks and stir with a whisk until all combined well.
- Add the remaining milk, sugar and almond flour/crumbled almonds. Stir until combined for a few seconds.
- Place the mixture over medium heat and stir continuously (you can give little intervals) until it boils. It takes almost 15 minutes to boil. Lower the heat and add the vanilla extract. Let it boil for extra 2 minutes.
- Once the pudding comes to room temperature, you can add the topping. I prefer to combine shredded coconut with ground pistachios before dividing the mixture among the cups. Ideally let the pudding stay in fridge at least 2 hours before serving.