This dessert combines crunchy almond pieces with creamy custard. I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 20 minutes |
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This dessert combines crunchy almond pieces with creamy custard. I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea.
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Ingredients
- 3/4 cup slivered almonds
- 2 1/2 cups milk
- 1/4 cup sugar
- 1 Tbsp butter
- 1/8 cup semolina
- 1/4 tsp ground cinnamon
- 1 tsp rose water
- pinch saffron , crushed
Garnish:
- slivered almonds
- ground cinnamon
Servings: people
Units:
Instructions
- Finely grind the almonds in the bowl of a food processor. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly.
- Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes.
- Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon.
- NOTE: If you let this boil by accident, the bubbles are like volcanoes. The lava pudding can give quite a burn. Don’t ask me how I know…
- Stir in the cinnamon, rosewater, and saffron. Spoon into dessert bowls and refrigerate. Garnish with slivered almonds.”