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Almond Cream Parfaits
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1 cup sugar, divided
1/4 cup cornstarch
3 cups milk
4 egg yolks
1 tablespoon butter or margarine
1/2 teaspoon almond extract
3/4 cup chopped toasted almonds
1/2 cup shortbread cookie crumbs
1 cup whipping cream
6 to 8 maraschino cherries
In a medium saucepan, combine 3/4 cup sugar and cornstarch. Gradually add milk;
cook and stir over medium heat until thickened and bubbly. In a small bowl, beat
egg yolks; gradually add 1 cup of hot milk mixture. Return all to pan. Bring to a
boil; boil for 1-2 minutes or until thickened. Add butter and extract; mix well.
Chill for 1 hour or until cool. Add almonds. Pour into six to eight parfait
glasses; sprinkle with cookie crumbs. In a mixing bowl, beat cream and remaining
sugar until soft peaks form. Spoon over parfaits. Chill. Just before serving,
garnish with cherries.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |