In a deep bowl, mix the gelatin with 1/2 cup of room temperature milk and set aside.
In a blender, mix 4 cups of milk with the almond until well blended. Strain the mixture through a sieve and pour it into a pot.
Place the pot over medium heat and add the sugar, salt, and almond extract. Cook until it begins to boil. Add the milk with gelatin and mix until completely dissolved.
Remove the pot from the heat and place it over a large bowl filled with ice, letting the mixture come to room temperature (30 minutes).
Add 1/4 of the whipped cream to the milk mixture and stir slowly with a spoon. Add the remaining cream and mix.
Pour the mixture into 9 small flan molds that have been greased with cooking spray. Cover the molds and refrigerate for at least 4 hours or preferably overnight.
At the time of serving, use a knife or spatula to separate the edges of the pudding and pour it onto a dessert plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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