Keskul Recipe

This recipe for Keskul is one of my faves because it combines the comforting creaminess of a classic pudding with the unique, nutty flavor of almonds, creating a dessert that’s both familiar and excitingly different. Plus, who doesn’t love a dessert that’s easy to make but feels like a fancy treat with those optional pistachio garnishes?

Creating simple and delightful desserts is my passion, and Keskul is one of my favorite recipes. Custards can sound fancy, but this one is so easy and straightforward, with just 4 cups of whole milk, 1 cup of granulated sugar, and 1/2 cup of almond flour.

It’s funny, but these three ingredients make a perfect custard and also make the most phenomenal “pudding” to eat.

Ingredients

• Whole Milk: Rich in calcium and protein, provides creaminess and smooth texture.
• Granulated Sugar: Sweetens the dish, providing the necessary sweetness balance.
• Almond Flour: Adds nutty flavor, source of healthy fats and protein.
• Cornstarch: Thickens the pudding, ensures smooth, light consistency.
• Vanilla Extract: Enhances aroma and flavor, adding depth to the dessert.
• Salt: Balances sweetness, enhances overall flavor profile.

Ingredient Quantities

• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 cup almond flour
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Chopped pistachios for garnish (optional)

Instructions

1. In a medium saucepan, combine the almond flour and cornstarch. Gradually whisk in the whole milk until smooth and well combined.

2. Put the saucepan on medium heat, then add the sugar and salt. Stir the sugar and salt continuously until they dissolve. If you don’t stir, the mixture might stick to the bottom of the pan as it gets hot.

3. Keep on cooking the combination, stirring constantly, until it starts to thicken. This should take about 10 to 15 minutes.

4. After the mixture thickens, turn the heat down to low and let it simmer for 3–4 minutes, still stirring, to ensure it remains smooth and doesn’t clump up.

5. Take the saucepan off the heat and thoroughly mix in the vanilla extract until it is completely combined.

6. Distribute the pudding into separate dishware intended for single servings, or use small bowls.

7. Let the pudding set at room temperature before you cover each dish with plastic wrap.

8. For at least 2 hours, or until fully set, refrigerate the pudding.

9. If desired, garnish each dish with chopped pistachios before serving.

10. Keskul is a traditional Turkish dessert made with milk, sugar, and rice flour. It is similar to pudding in that it is thickened and then cooled to achieve a creamy consistency, but its flavor holds little resemblance to the classic vanilla or chocolate puddings of today. Instead, Keskul’s flavor comes from something with which many Americans may be less familiar: crushed almonds. These almonds give the dessert a light nutty flavor that is set against the sweetness of the sugar used to flavor the base.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Stirring spoon
6. Serving bowls or dishware
7. Plastic wrap for covering bowls
8. Refrigerator

FAQ

• What can I use as a substitute for almond flour?For individuals with a nut allergy, rice flour or coconut flour can be used as substitutes. Keep in mind that these alternatives will change the flavor—a little, for the rice flour, and quite a bit, for the coconut flour. What’s next? If you’re ready to make pancakes, then check out the next section.
• Can I use a non-dairy milk for this recipe?Almond milk or soy milk can be used in place of whole milk, but they will yield a slightly different texture.
• How do I store leftover Keskul?It can be stored in the refrigerator for a maximum of 3 days.
• Can I make Keskul ahead of time?Certainly! It can be made in advance—say a day prior—and stored safely in the refrigerator. Just be sure to stir it well before you serve it, and it will be as good as fresh.
• Is it necessary to use pistachios for garnish?Even though creamy desserts don’t need them, there’s something about putting a crunchy, nutty, on-the-verge-of-candied, if you want to get technical, dessert topping on a dessert that makes it feel special. And if that topping is also protein-rich and has heart-healthy fats, then it’s a win-win.
• How do I prevent lumps while cooking Keskul?Whisk the mixture constantly while it cooks to ensure that it is smooth and has no lumps.
• Can I adjust the sweetness of the dessert?If you want a dessert that is less sweet, you can cut the sugar down to 3/4 cup.

Substitutions and Variations

To make it non-dairy, replace whole milk with almond or oat milk.
For granulated sugar, use coconut sugar or honey as sweetener.
If using almond flour, try substituting with either ground cashews or hazelnut flour.
When thickening, substitute 1 tablespoon cornstarch with 1 tablespoon arrowroot powder or potato starch.

Pro Tips

1. Infuse the Milk To enhance the nutty flavor, consider heating the whole milk with a handful of crushed almonds before starting the recipe. Let the milk infuse with the almond flavor for about 10 minutes on low heat, then strain out the almonds before using the milk in the recipe.

2. Toast the Almond Flour For a deeper flavor, lightly toast the almond flour in a dry pan over low heat until it turns a light golden color. This will enhance the nuttiness and give the dessert a richer taste.

3. Smooth Texture Tip To ensure a silky-smooth texture, use a fine-mesh sieve to strain the mixture after it’s cooked and before adding the vanilla extract. This will remove any potential lumps and guarantee a smooth finish.

4. Presentation Upgrade For an elegant presentation, layer the pudding with finely crushed biscotti or amaretti cookies before refrigerating. The crunchy texture pairs well with the creamy pudding.

5. Flavor Variations Experiment with adding a pinch of cardamom or a splash of rose water along with the vanilla extract for an exotic twist that complements the traditional Turkish flavors.