House prep · Mixer
Almond Custard Milk
- Yield
- About 10 servings
- Shelf life
- 4 days
- Storage
- Refrigerated
Ingredients
- 10 Egg yolks
- 6 cups Whole milk
- 1.25 cups Sugar
- 0.5 cup Blanched almonds
- 0.5 tsp Ground cinnamon
Method
- 1Beat the yolks until pale. Warm the milk with the sugar and cinnamon until dissolved, pour it over the almonds, then whisk it slowly into the yolks so they don't scramble. Chill.
Used in 1
Pouring…