It is hot. Hot and humid. Hot, humid and disgusting! And the weather report says more of the same for at least the next few days. At least I can make something that is cooling. Ah, Almond Milk Curd, cook for 5 minutes then chill. Cool and soothing.
We got the original recipe years (decades) ago from a coworker of Ma’am’s, Lorinda Chin. Almond, soy or coconut milk were not even a thought back then. If they were, they would have been hard to find. This recipe calls for plain old cows milk and almond extract. I have never tried it with anything else, but I imagine it would work just fine for those that need/want to avoid dairy products. I made it with nonfat milk and stevia in place of the sugar.
We would usually have it for dessert growing up after Asparagus Beef or Almond Chicken Chow Mein or any other Asian dinner. Sometimes Ma’am would make them in these cute little individual lotus bowls she had (ramekins would work as well). I also remember seeing mandarin oranges on sale when I was pregnant and the hormones ordered me to make it!! If you have been pregnant, you understand. The original recipe called for fruit cocktail, but we have never had it with anything other than mandarin oranges. You have my permission to serve it with whatever fruit you want.
Aaaahhhh! I already feel cooler after one little bowl…
Until next time, happy eating.