Almond Custards with Almond Milk (Biancomangiare)

Name: Almond Custards with Almond Milk (Biancomangiare)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sheets gelatin; 6 1/2 cups whole milk; Zest of 2 lemons; 1/2 pound blanched skinless almonds; 1 1/2 cups plus 1/2 cup sugar; 1 cup heavy cream, very cold; 2 tablespoons almond oil; 1 tablespoons vanilla extract; 1 egg plus 4 yolks; 1 pomegranate, seeds removed from pith and skin; 10 6 -ounce flan molds

Servings: persons

1
Place the gelatin leaves in 2 cups of cold water and set aside.
2
Place the milk and lemon zest in a non-reactive pan over medium-high heat.
3
Place the almonds in a food processor, grind to a powder and pour into the heating milk.
4
Bring the milk and almonds to a boil, remove from heat, cover and let stand 20 minutes.
5
Line a conical sieve with cheesecloth and strain the lemon zest and almond solids from the milk, pressing with the back of a spoon to remove all of the liquid.
6
Set aside 1 1/2 cups of the flavored milk for the sauce and place the remaining milk, 1 1/2 cups sugar and the soaked gelatin leaves into a saucepan and bring just to a boil, stirring constantly.
7
Remove from the heat immediately and allow to cool to room temperature.
8
Grease the flan molds with the almond oil and set aside.
9
Whip the cream to soft peaks and fold the cooled almond milk into the whipped cream.
10
Spoon the almond milk mixture into the greased flan molds so that they're 90 percent full, and refrigerate at least 4 hours.
11
Meanwhile, crack the eggs and beat together the egg and the yolks.
12
Add the egg mixture to the remaining 1 1/2 cup flavored milk, and add the remaining 1/2 cup sugar.
13
Place over medium heat and, stirring constantly, heat to a high simmer, 175 F. Remove from heat, pour through a strainer into a small bowl and refrigerate 1 hour.
14
To serve, dip the molds upright into a bowl of hot water, without allowing any water to go over the edge into the mold, and carefully invert onto a large plate.
15
Whisk the sauce to loosen it and pour over the custards into the plate.
16
Garnish with pomegranate seeds and serve.

1157

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 sheets gelatin, 6 1/2 cups whole milk, Zest of 2 lemons, 1/2 pound blanched skinless almonds, and more.

Yes, Almond Custards with Almond Milk (Biancomangiare) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!