Almond Pudding

Ingredients:

1 ¾ cups of blanched almonds.
5 ½ cups of whole milk.
¾ cup of sugar.
¼ cup of heavy cream.
3 tablespoons of cornstarch.
1 egg yolk, beaten.
Pinch of salt.
Ground pistachio nuts.

Directions:

Place the almonds in your blender with 1 ½ cups of milk. Blend well for about 4 minutes to form a smooth paste.

Turn the mixture out into a saucepan and add 3 ½ cups of milk, the sugar and heavy cream.

Bring to a boil, stirring with a wooden spoon.

In a bowl, dissolve the cornstarch in remaining ½ cup of milk to form a smooth paste.

Gradually add the cornstarch mixture to the boiling almond milk, lower heat and simmer, stirring frequently.

Carefully add about 1 cup of the hot almond milk to the beaten egg yolk, then pour mixture back into the saucepan.

Add a pinch of salt, then simmer for 10 minutes, stirring frequently, until the mixture thickens.

Pour into individual serving dishes.

Allow to cool, then chill for at least 4 hours.

Sprinkle the ground pistachio nuts on top.

Serve.