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Almond Creme Recipe

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My mother often made this rich velvety dessert for New Year's Eve. Now that I'm married, I plan to carry on the tradition. —Marcie McEachern, Dallas, Texas

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Almond Creme Recipe

Prep: 5 min. Cook: 15 min. + chilling

Yield: 8 Servings

5 15 20

Ingredients

2 envelopes unflavored gelatin
1/2 cup water
3 cups heavy whipping cream
1 cup sugar
4 eggs, lightly beaten
1 teaspoon almond extract
Fresh raspberries and chocolate curls, optional

Directions

In a large saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is completely dissolved.
Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160° and coats the back of a metal spoon. (do not boil). Remove from the heat. Stir in almond extract.
Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired. Yield: 8 servings.

Originally published as Almond Creme in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p181

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Reviews for Almond Creme (1)

Almond Creme

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Reviewed on Dec. 30, 2009 by jtmaman

I've been making this dessert for Christmas eve for years....... It's a huge success!! This is velvety smooth.... Being a diabetic, I use SPLENDA instead of the sugar. It keeps me from putting my insulin pump in overdrive. An occasional splurge doesn't hurt and it is so worth it. I highly recommend this recipe.