These almond custard puffs..

I was gifted with a bottle of Almond Milk for my birthday by Sam from Schwigen in Switzerland.   A handmade card accompanied the gift with some bake ideas on how I can use the Almond Milk.  It was really a sweet gift but I pondered long and hard, surfed the internet with ideas on how I could put the gift to good use.

The Imp did share with me that I could possibly use Almond Milk to replace normal milk.  I was a little excited about the discovery and could just imagine the sweetness of the Almond Milk being encased in a choux puff pastry.  I went in search of choux recipes that used milk and substituted normal milk with the Almond Milk.  But after 3 failed attempts (yes, I’m sorry that I wasted some of the Almond Milk during my experimental stages plus I blame it on the flour, did you know they don’t sell self-raising flour off the racks in the Supermarket in Geneva?), I decided to go back to this recipe.

As for the custard filling, here’s what I did:

Almond Milk Custard Filling

50g caster sugar (adjust sweetness accordingly)
2.5 tablespoons of plain flour
A pinch of salt
4 oz Almond milk & 4 oz milk
1 egg yolk (lightly beaten)
1/2 teaspoon vanilla extract

1. In a small saucepan, combine sugar, flour and a pinch of salt.  Stir in milk, a little at a time until mixture is smooth.
2. Bring mixture to boil over medium heat.  Ensure that you stir mixture constantly.
3. Boil for another 60 seconds, then remove mixture from heat.
4. Slowly pour in beaten egg yolk into the mixture and stir.
5. Add vanilla extract to custard.
6. Cover and chill in refrigerator before filling them in puffs.
7. For an extra crunch, I added a tiny sprinkle of crushed almonds to the puffs before sandwiching them.

I was finally pleased with this creation thanks to some advice given by my cousin.  Passed a batch of these over to Sam to thank her for her lovely gift and I was relieved when she sent a text back to say that she enjoyed this sweet treat.   Phew!

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I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.