Almond milk cream

Name: Almond milk cream - Tudosia M.
Ingredients: 750 ml milk; 1 lemon; 1 tablespoon wheat flour; 50 g almond flour or 100 g ground almonds; 3 eggs; 150 g sugar. For serving: almond flakes; chocolate.

Dessert - Almond milk cream by Tudosia M. - Recipia

Almond Milk Cream I have made almond milk cream several times when I wanted a quick dessert without too much hassle. I usually choose this recipe when I'm craving something sweet but don't have time to bake or wait for hours. It's ready in 20 minutes, and I usually have the ingredients at home. If you use store-bought eggs, the cream will be pale in color, but the taste remains just as pleasant. Quick Info Total Time: 20 minutes Preparation Time: about 10 minutes Cooking Time: 10 minutes Servings: 4-6, depending on the size of the cups Difficulty: easy Recipe Type: quick dessert, served cold Ingredients 750 ml milk 1 lemon (zested) 1 tablespoon wheat flour 50 g almond flour or 100 g ground almonds 3 eggs 150 g sugar For serving: almond flakes, chocolate Preparation Method 1. Heat the milk with the lemon zest. When it starts to boil, remove it from the heat and set it aside. 2. In a bowl, whisk the egg yolks with the sugar until the mixture becomes creamy. Add the wheat flour and almond flour (or ground almonds) and mix until smooth. 3. Pour a few tablespoons of warm milk over the egg mixture and stir quickly to prevent the eggs from cooking. 4. Pour this mixture over the hot milk in the pot, stirring continuously. 5. Place the pot back on medium heat. Stir constantly with a whisk or spatula until the cream begins to thicken. Do not leave it unattended, as it can easily stick to the bottom. 6. When it has a soft pudding-like consistency, remove it from the heat. 7. Pour the cream into cups or glasses. Let it cool to room temperature, then refrigerate. 8. Serve the cream cold, sprinkled with almond flakes and grated chocolate, to taste. Why I Make This Recipe Often I always return to this cream when I need something quick and easy. It doesn't require complicated ingredients, it's ready in 20 minutes, and can be made with whatever I have on hand. It cools down quickly, so I don't have to wait long to serve it. Tips and Variations Tips Do not heat the milk too much after adding the egg mixture, to avoid curdling the cream. Use a heavy-bottomed pot if you have one, to prevent sticking. If you want a smoother cream, you can strain the milk after boiling with the lemon before adding the eggs. If you don’t have a whisk, you can mix with a wooden spoon, but it requires more patience for a lump-free texture. Substitutions Almond flour can be replaced with 100 g of ground almonds, as in the recipe, but the texture will be slightly more rustic. The lemon can be omitted if you don’t like the flavor, but without it the taste is flatter. If you don’t want to use sugar, you can try a sweetener, but the texture and final taste will change. Variations You can add a few drops of vanilla extract along with the lemon zest for a different flavor. If you want a thicker cream, use a little more flour or leave it on the heat for a few extra minutes. You can also sprinkle with cocoa or a pinch of cinnamon at the end. Serving Ideas Toasted almond flakes add texture, but you can also drizzle a little melted chocolate over each cup. Fresh fruit can be used as a topping (a few slices of strawberries or raspberries, if you have them). For a more festive look, you can layer them in clear cups with crushed cookies. Frequently Asked Questions What if the cream doesn’t thicken? If the mixture hasn’t thickened after a few minutes of stirring on the heat, let it cook for another 2-3 minutes and slightly increase the heat, but stir constantly. If it still doesn’t thicken, it’s likely that there weren’t enough eggs or the flour was too little. Can I use only egg whites? No, this recipe requires yolks for consistency and taste. The leftover egg whites can be used for other things (meringues, omelets). Can it be made without almonds? Yes, but the texture and flavor will be different. If you don’t add almonds, it will be a simple milk cream with a texture closer to bird's milk. What kind of chocolate is suitable for serving? Any type of chocolate, from dark to milk. If you want a less sweet option, grated dark chocolate works well. Do I need to strain the milk after boiling with the lemon zest? It’s not mandatory, but if you want to avoid having bits of zest in the cream, you can strain it. Nutritional Values (estimate per serving) One serving of cream (out of 6 servings) has approximately: Calories: 250-300 kcal Carbohydrates: 30 g Protein: 7 g Fats: 10-12 g Values are approximate and can vary depending on the type of almonds used and the size of the servings. Storage and Reheating Almond milk cream can be stored in the refrigerator, covered, for 2-3 days. I do not recommend reheating; it is served cold. If it sits longer, the texture usually becomes denser, but it does not affect the taste. If water forms on the surface, stir gently before serving.

Almond milk cream

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