Almond Pudding with Custard
- 2 cups water
- 2 cups milk
- 1 packet agar-agar (also known as agar-agar bubuk, available in oriental stores)
- 3 tablespoons sugar
- 1 teaspoon almond extract
- 1 egg
- 2 cups milk
- 4 tablespoons sugar
- 1 teaspoon cornmeal, dilute with 50 ml milk
- 12 teaspoon almond extract
- Mix water, milk, and seaweed jelly mix in saucepan.
- Bring to slow boil.
- When boiled, replace from stove and add sugar.
- When cooled (but still liquid), add almond extract, stir, then pour into moulds and refrigerate.
- While waiting for the pudding to set, make custard.
- Beat egg and milk in saucepan and bring to slow boil while continuously stirring.
- When boiled, add sugar and cornmeal solution.
- Stir custard until it thickens.
- When custard thickens, replace from stove.
- Wait until it cools, then add almond extract, stir, and refrigerate.
- Serve pudding topped with custard cold.
water, milk, agar, sugar, almond, egg, milk, sugar, cornmeal, almond
Taken from www.food.com/recipe/almond-pudding-with-custard-81952 (may not work)