Norwegian Almond Pudding – a delicious recipe with cornstarch, milk, eggs, heavy cream, sugar, ground almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg whites until stiff, set aside.
2
Mix the cornstarch with 1/4 cup of milk to make a smooth paste, then beat in the egg yolks.
3
Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture.
4
Return to the heat and cook for 5 minutes on a low heat, stirring constantly.
5
Remove pan from heat and stir in rum; allow to cool slightly before next step.
6
Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill.
7
SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g.
8
pregnant women or the infirm.
493
kcal
Calories
33
g
Fat
40
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ¼ cup cornstarch, 1 cup milk, 2 eggs, separated, 1 cup heavy cream, and more.
Yes, Norwegian Almond Pudding 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.
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