Almond Pudding with Custard Recipe

Name: Almond Pudding with Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 cups milk; 1 packet agar-agar (also known as agar-agar bubuk, available in oriental stores); 3 tablespoons sugar; 1 teaspoon almond extract; 1 egg; 2 cups milk; 4 tablespoons sugar; 1 teaspoon cornmeal, dilute with 50 ml milk; ½ teaspoon almond extract

Servings: persons

2 cups water
2 cups milk
1 packet agar-agar (also known as agar-agar bubuk, available in oriental stores)
3 tablespoons sugar
1 teaspoon almond extract
1 egg
2 cups milk
4 tablespoons sugar
1 teaspoon cornmeal, dilute with 50 ml milk
½ teaspoon almond extract

1
Mix water, milk, and seaweed jelly mix in saucepan.
2
Bring to slow boil.
3
When boiled, replace from stove and add sugar.
4
When cooled (but still liquid), add almond extract, stir, then pour into moulds and refrigerate.
5
While waiting for the pudding to set, make custard.
6
Beat egg and milk in saucepan and bring to slow boil while continuously stirring.
7
When boiled, add sugar and cornmeal solution.
8
Stir custard until it thickens.
9
When custard thickens, replace from stove.
10
Wait until it cools, then add almond extract, stir, and refrigerate.
11
Serve pudding topped with custard cold.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups water, 2 cups milk, 1 packet agar-agar (also known as agar-agar bubuk, available in oriental stores), 3 tablespoons sugar, and more.

Yes, Almond Pudding with Custard 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.

Almond Pudding with Custard

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