This creamy Almond Pudding has a subtle, grainy texture reminiscent of marzipan and tastes just like it. It's comforting and indulgent, and is very easy to make. I've also included tips for variations and to make it even healthier!
Almond Pudding With A twist
I've always loved almonds and marzipan. Over the years, I've created many recipes that show my love for these flavors, such as almond pound cake, marzipan stollen, and almond biscotti.
Years ago, I tried a Turkish almond pudding called Keskul and loved it so much. Now, I'm sharing that, with my own twist on flavors and variations, including a date-sweetened version.
This dessert really tastes like marzipan in a pudding form. If you love almonds or marzipan, this is a must-try. Best of all, it's simple to make with just a few ingredients!
You can make it in large quantities and it can be enjoyed by both kids and adults. Feel free to experiment with different flavors and make it your own!
Key Ingredient Notes
- Almond flour: I use almond flour for ease and the texture it gives to the pudding. I've also made it by blending whole blanched almonds with milk, which gives a smoother texture, but I prefer to use almond flour.
- Milk: I use whole dairy milk but you can use any full-fat milk of your choice.
- Cream: Some heavy cream adds richness. If you prefer, use cashew or coconut cream (though the latter adds a slight coconut flavor).
- Sugar: This is the traditional sweetener used, though you can try non-nutritive sweeteners too. A date-sweetened version is in the notes section of the recipe card. I use more almonds in my recipe, which are naturally sweet, so you'll need less sugar overall.
- Cornstarch: Thickens the pudding and adds creaminess and structure.
- Egg yolk: A traditional ingredient, this adds richness and smoothness to the pudding.
- Salt: A pinch enhances the sweetness.
- Pistachios or sliced almonds: Garnish to add texture, flavor and visual appeal. You can toast the sliced almonds, or use desiccated coconut for contrast.
- Flavors: I use vanilla and a hint of almond extract for a marzipan-like taste. You can also experiment with chocolate, saffron, rosewater, or spices like cardamom and cinnamon (more on that below).
Step by Step Process Overview
Here is an overview of how to make this almond pudding. Full printable recipe with measurements is at the end of post.
- Heat milk, almond flour, sugar, and cream in a saucepan until boiling.
- Mix cornstarch with milk and add to the simmering mixture.
- Whisk egg yolk with hot milk, then add it back to the saucepan.
- Stir in vanilla, almond extract, and salt. Simmer until thickened.
- Pour into bowls, cool, refrigerate until chilled, and garnish before serving. Tip: Try other flavors for individual bowls if you like.
Top Tips
- Make sure to use a whisk for smooth, lump-free pudding.
- Cook the pudding over low heat to prevent burning, and stop once it thickens.
- Stir often to ensure consistency and prevent sticking.
How To Serve
Serve the pudding chilled, topped with ground pistachios, toasted sliced almonds, or desiccated coconut. You can also decorate with edible flowers or chocolate curls for a pop of color.
How to Store
Refrigerate for 2 to 3 days. It is best when served within two days. It may not freeze well, because products thickened with corn starch typically don't hold well during the freezing process, altering the consistency. If you need to freeze it, experiment with alternative thickener such as arrowroot starch.
Variations
Here are some almond pudding variations you can try. I have not tried some of these, so test it out if you like the flavor and taste.
- Dairy-Free: Swap dairy milk for nut milk and use plant-based cream instead of dairy cream.
- Vegan: In addition to dairy substitutions, skip the egg yolk. Increase cornstarch by 1 tablespoon if you want a firmer consistency.
- Egg-Free: Use cornstarch as mentioned above.
- Date-Sweetened: For a refined sugar-free version, blend 200 g of Medjool dates with milk and cornstarch. Transfer to saucepan, add almond flour and cream, then cook as usual. Adding cornstarch at the beginning helps prevent milk from curdling when using dates. But if you're still concerned about curdling, you can blend the dates with a small amount of milk to form a paste and add it towards the end of the cooking process.
- Chocolate: Stir in 1 oz melted chocolate or chocolate chips into 1 cup hot pudding before chilling, or top chilled pudding with magic shell (melt 1 oz chocolate chips and stir in 2 teaspoons refined coconut oil).
- Saffron: Dissolve ¼ teaspoon ground saffron threads in 2 tablespoons of water and stir into the pudding (about 1 to 2 teaspoons per cup of pudding).
- Other Flavors: Add 1 to 1½ tablespoons of rosewater to the pudding. Try ½ teaspoon of ground cardamom or cinnamon stirred into the pudding or mixed with finely chopped walnuts or pecans to use as a topping.
- Make It Richer: Top with whipped cream and nuts.
More Dessert Recipes
- Kheer (Indian Rice Pudding)
- Mahalabia With Chia and Pistachios (Middle Eastern Pudding)
- Sheer Khurma (Date-Sweetened Vermicelli Pudding)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Almond Pudding (Keskul)
Ingredients
- 6 cups whole milk divided
- 2 cups almond flour or 1½ cups whole blanched almonds, see note
- ½ to ¾ cup sugar adjust to taste; see note for date-sweetened variation
- ⅓ cup heavy cream
- ⅓ cup cornstarch use ½ cup for firmer pudding
- 1 large egg yolk whisked
- 2 teaspoons vanilla sugar or extract
- ⅛ teaspoon almond extract
- 1 pinch salt
- 2 tablespoons ground pistachios or sliced almonds, for garnish
Equipment
- High speed blender such as Vitamix
- Food Processor optional, if using whole almonds
Instructions
- In a medium saucepan, heat 5½ cups of milk over medium-high heat. Add almond flour, sugar, and heavy cream. Stir with a whisk and bring to a boil. Once boiling, reduce heat to low-medium.
- In a small bowl, mix cornstarch with the remaining ½ cup of milk to form a smooth paste. Gradually add this paste to the simmering almond-milk mixture while stirring continuously to prevent lumps. Simmer over low heat, stirring often, to prevent sticking.
- In a separate bowl, whisk the egg yolk. Add 1 cup of the hot almond-milk mixture to the egg yolk, stirring to combine. Gradually pour this egg mixture back into the saucepan, stirring constantly.
- Add vanilla sugar (or extract), almond extract, and a pinch of salt. Continue to simmer, stirring frequently, until the pudding thickens-about 5 to 10 minutes. The pudding is ready when it coats the back of a spoon.
- Pour the pudding into individual bowls. Allow to cool, then refrigerate until chilled, about 2 hours. Before serving, garnish with ground pistachios or sliced almonds.
Notes
- Using Whole Blanched Almonds: If using whole blanched almonds instead of almond flour, blend 1½ cups almonds with 2 cups milk in a high-speed blender until smooth (about 4-5 minutes, time varies). Transfer to a saucepan, add the remaining 3½ cups milk, sugar, and cream, and follow the recipe from step 1. If you prefer more texture, process the almonds in a food processor until finely ground and add them directly to the milk.
- Date-Sweetened Version (no refined sugar)
- Blend 200 grams of Medjool dates (adjust to taste) with all the milk and ½ cup cornstarch in a high-speed blender until smooth. Transfer to a saucepan, then add almond flour and cream. Heat over medium, stirring often, and follow the recipe from step 2.
- Adding cornstarch at the beginning helps prevent milk from curdling when using dates. But if you're still concerned about curdling, you can blend the dates with a small amount of milk to form a paste and add it towards the end of the cooking process.
- Flavor Variations
- Chocolate: Melt 6 ounces of semi-sweet chocolate and stir it into the hot pudding. Or top chilled pudding in individual bowls with magic shell.
- Saffron: Dissolve ¼ teaspoon ground saffron in 2 tablespoons of hot water. Stir 1 to 1½ tablespoons of saffron water into the pudding.
- Rose Water: Stir 1 to 1½ tablespoons of rosewater into the hot pudding.
- Spices: Stir ½ teaspoon of ground cardamom or cinnamon into the pudding, adjusting to taste. Or combine it with finely chopped walnuts or pecans to use as a topping. You can also skip the almond extract.
- For more dietary variations see the blog post above.
Nutrition
Nutrition Notes
Almond pudding is a quick and easy, no-bake dessert that is vegetarian, gluten-free, and soy-free. It contains a relatively higher amount of protein and healthy fats compared to similar desserts, thanks to the abundance of almonds, which add richness and are a good source of essential nutrients.
The date-sweetened version is also free of refined sugar, providing more fiber and additional beneficial nutrients due to the inclusion of dates. With a low glycemic index, dates can be a better alternative to refined sugar. However, as with all desserts, it's important to consume in moderation.
Leave a Comment