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Le Chaudron recipe
Touron tiède au lait d'amande
Warm spiced almond milk
⏱ 25 minServes 4Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)whole milk
100 g (3½ oz)almond flour
80 g (3 oz)sugar
1cinnamon stick
Zest of 1 lemon
1 tsporange blossom water
1 pinchsalt
- 1 L (4¼ cups) whole milk
- 100 g (3½ oz) almond flour
- 80 g (3 oz) sugar
- 1 cinnamon stick
- Zest of 1 lemon
- 1 tsp orange blossom water
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently heat the milk in a saucepan with the almonds, sugar, cinnamon and zest.
- Bring to a simmer without boiling.
- Hold at 80°C (175°F) for 10 minutes, stirring.
- Off the heat, add the orange blossom water.
- Let infuse off the heat for 15 minutes.
- Strain through a fine sieve, pressing the almonds.
- Reheat gently before serving.
- Serve warm in cups; ideal in winter.
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