Almond Custards with Almond Milk (Biancomangiare)

Name: Almond Custards with Almond Milk (Biancomangiare)
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps almond oil; 227 grams blanched skinless almonds; 1 egg plus 4 yolks; 8 sheets gelatin; 237 milliliters heavy cream, very cold; 2 Zest of lemons; 1 pomegranate, seeds removed from pith and skin; 355 milliliters sugar; 1 Tbsp vanilla extract; 2 liters whole milk

Almond Custards with Almond Milk (Biancomangiare) might be just the dessert you are searching for. This recipe makes 10 servings with 492 calories, 12g of protein, and 29g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours and 50 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up almond oil, blanched almonds, heavy cream, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Special equipment: 10 6-ounce flan molds

Place the gelatin leaves in 2 cups of cold water and set aside.

Ingredients you will need

Sheet Gelatin

Water

Place the milk and lemon zest in a non-reactive pan over medium-high heat.

Ingredients you will need

Lemon Zest

Milk

Equipment you will use

Frying Pan

Place the almonds in a food processor, grind to a powder and pour into the heating milk. Bring the milk and almonds to a boil, remove from heat, cover and let stand 20 minutes.

Ingredients you will need

Almonds

Milk

Equipment you will use

Food Processor

Line a conical sieve with cheesecloth and strain the lemon zest and almond solids from the milk, pressing with the back of a spoon to remove all of the liquid. Set aside 1 1/2 cups of the flavored milk for the sauce and place the remaining milk, 1 1/2 cups sugar and the soaked gelatin leaves into a saucepan and bring just to a boil, stirring constantly.

Ingredients you will need

Sheet Gelatin

Milk

Lemon Zest

Almonds

Sauce

Sugar

Equipment you will use

Cheesecloth

Sauce Pan

Sieve

Remove from the heat immediately and allow to cool to room temperature.

Grease the flan molds with the almond oil and set aside. Whip the cream to soft peaks and fold the cooled almond milk into the whipped cream. Spoon the almond milk mixture into the greased flan molds so that they're 90 percent full, and refrigerate at least 4 hours.

Ingredients you will need

Whipped Cream

Almond Milk

Almond Oil

Cream

Meanwhile, crack the eggs and beat together the egg and the yolks.

Ingredients you will need

Egg Yolk

Egg

Add the egg mixture to the remaining 1 1/2 cup flavored milk, and add the remaining 1/2 cup sugar.

Ingredients you will need

Flavored Milk

Sugar

Egg

Place over medium heat and, stirring constantly, heat to a high simmer, 175 F.

Remove from heat, pour through a strainer into a small bowl and refrigerate 1 hour. To serve, dip the molds upright into a bowl of hot water, without allowing any water to go over the edge into the mold, and carefully invert onto a large plate.

Ingredients you will need

Water

Dip

Equipment you will use

Sieve

Bowl