• Skip to main content
  • Skip to primary sidebar
Pastry & Beyond
menu icon
go to homepage
  • Home
  • Recipes
  • How Tos
  • About
  • SUBSCRIBE
  • Privacy Policy
search icon
Homepage link
  • Home
  • Recipes
  • How Tos
  • About
  • SUBSCRIBE
  • Privacy Policy
×

Home » PUDDING-MOUSSE

Almond Pudding

Published: Mar 22, 2021 by Meymi. This post may contain affiliate links.

Jump to Recipe - Print Recipe
Almond pudding in serving glasses with ground pistachios and shedded coconut on top.
Collage for almond pudding with text overlay.

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.

Almond pudding with ground pistachios and shredded coconuts on top in a serving glass.

Today I am sharing my favorite pudding recipe. This almond pudding has a  custard base (a mixture of milk and egg) unlike my easy chocolate pudding and caramel milk pudding.

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

Ingredients for almond pudding on a white surface.
  • 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.

Almond pudding on a spoon.

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.

Collage of blanched almonds in a food processor before and after grounded to small pieces.

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. 

Collage of cornstarch in a pan and milk added on top with a whisk.

Then I add the egg yolks and stir until all combined well.

Collage of egg yolks with milk-cornstarch mixture in a pan before and after whisked.

Next, I add the remaining milk, sugar and crumbled almonds/almond flour and stir for a few seconds until combined.

Collage for adding milk, sugar and crumbled almonds into the saucepan.

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.

Collage of boiling mixture and adding vanilla extract.

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.

Pouring almond pudding from a jug into a serving glass.

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 !

Overhead view of almond pudding.

Frequently asked questions

How to store

After it is cooled at room temperature, keep it in the fridge.

How long does almond pudding recipe stay fresh?

It stays fresh up to 2 days in the fridge.

Other almond flavored recipes you may enjoy!

  • Almond Shortbread Cookies
  • Easy Strawberry Mousse
  • Almond Date Balls
  • Candied Almonds
  • Almond Flour Peanut Butter Cookies

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Almond pudding in serving glasses with ground pistachios and shedded coconut on top.

Almond Pudding

You can make this delicious custard base almond pudding in almost 20 minutes from start to finish! You need to boil all the ingredients in a saucepan to make this easy recipe.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Turkish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 318kcal
Author: Meymi

Ingredients

  • 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
Prevent your screen from going dark

Instructions

  • 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.

Notes

*This pudding is not extremely sweet but still you can use 3 tablespoons less sugar for a less sweet dessert.
**If you don’t have almond flour and blanched almonds but raw almonds, you can check my how to blanch almonds post. It takes only 5 minutes to remove the skin of the almonds.
If you prefer to use almond crumbles in your pudding to feel texture instead of almond flour, you can put your blanched almonds into a food processor or blender and process until there are some small noticeable pieces. You should feel some pieces in the pudding but it shouldn’t be too much.
How to store: After it is cooled at room temperature, keep in the fridge. It stays fresh up to 2 days in the fridge.

Nutrition

Calories: 318kcal | Carbohydrates: 43g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 78mg | Potassium: 250mg | Fiber: 2g | Sugar: 36g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!
« How to Blanch Almonds and Make Almond Flour
3 Ingredient Banana Cookies »

Subscribe to receive delicious step by step recipes straight to your inbox!

Yes

Primary Sidebar

Welcome to my blog! I share my tested, easy and yummy recipes from scratch with accessible ingredients. I make everything clear with step by step pictures. Hope you all enjoy Pastry and Beyond!
More about me...

  • Facebook
  • Instagram
  • Pinterest

Subscribe to receive delicious step by step recipes straight to your inbox!

YES!

As an Amazon Associate I earn from qualifying purchases.

AS SEEN IN:

LEMON RECIPES

Lemon slice-and-bake cookies in a row on a wooden bowl, halved lemons in the background.

Lemon Slice-and-Bake Cookies

Homemade lemon curd in a jar with a spoon, half lemons in the background.

Homemade Lemon Curd

Stacked lemon curd bars.

Lemon Bars with Lemon Curd

Lemon curd mousse with candied lemon slice in a glass.

Lemon Curd Mousse Recipe

Lemon coconut bars on a black surface and a half lemon in the background.

Lemon Coconut Bars with White Chocolate Ganache

Honey lemonade in a glass with lemon slice and mint leaves.

Healthy Honey Lemonade with Mint

Cake Loaf

Apple cake loaf cut in half and slices on a wooden board.

Apple Cake Loaf

Carrot cake loaf slice on a white plate.

Carrot Cake Loaf Recipe

Chocolate loaf cake on a parchment paper with slices.

Chocolate Loaf Cake

TRENDING POSTS

Carrot cake loaf slice on a white plate.

Carrot Cake Loaf Recipe

Stacked dried apples on a white surface and one of the apples stand to the stacks.

How to Make Dried Apples Chewy vs. Crispy

Stacked apple oatmeal cookies.

Healthy Apple Oatmeal Cookies

Stacked fudgy brownies without cocoa powder.

Fudgy Brownies without Cocoa Powder

Peach crumb bars in a row on a white surface.

Peach Crumble Bars

Toasted sesame seeds in a jar.

How To Toast Sesame Seeds

Stacked lemon curd bars.

Lemon Bars with Lemon Curd

Green iron rich smoothie in a glass with straws, banana and orange in the background.

Green Smoothie-Rich in Iron

Stacked chocolate cookies.

Moist Chocolate Cookies with Cocoa Powder

Easy cinnamon cookies with criss cross pattern with cinnamon sticks in the background.

4 Ingredient Easy Cinnamon Cookies

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Cookie Policy
  • Disclosure Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 Pastry & Beyond