Almond Cream for Puddings or Cereals
Ingredients
Directions
Make the thickened water
Heat 1 cup water to boiling.
Blend 2 teaspoons flour with cold water to make a slurry, then stir the slurry into the boiling water and cook until thickened.
Finish the cream
Rub almond butter smooth with a little salt and ¾ cup distilled water.
Add the thickened water to the almond butter mixture, beat well, and serve cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Almond butter (in the method)
- Provides the main nutty flavour and rich body of the cream.
- Flour (in the method)
- Thickens the water into a smooth slurry that gives the cream body.
The step that matters
Stirring the slurry into the boiling water. Flour must be fully dispersed in cold water before it meets the hot liquid, or it clumps. Stirring as it goes in and cooking until thickened lets the starch swell evenly into a smooth thickener.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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