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Almond Custard Fondue Recipe

Almond Custard Fondue Recipe photo by Taste of Home

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“I’ve been serving this smooth, rich dessert fondue for nearly 40 years. It’s a wonderful way to bring friends and family together at the end of a fine meal. Grapes, pineapple chunks and pound cake cubes also make delightful dippers.”—Patricia Swart, Galloway, New Jersey

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Almond Custard Fondue Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups half-and-half cream
2 egg yolks, beaten
1 tablespoon butter
1-1/4 teaspoons almond extract
Cubed brownies, cake, miniature waffles and/or cream-filled chocolate sandwich cookies

Directions

In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract. Keep warm. Serve with brownies, cake, waffles and/or cookies. Yield: 2 cups.

Nutritional Facts 1/4 cup (calculated without dippers) equals 165 calories, 9 g fat (5 g saturated fat), 85 mg cholesterol, 116 mg sodium, 16 g carbohydrate, trace fiber, 3 g protein.

Originally published as Almond Custard Fondue in Taste of Home February/March 2011, p23

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Reviewed on Feb. 12, 2012 by Kools01

Had our first ever fondue night and this was our dessert. It was outstanding. Paired especially well with brownies, shortbread, pound cake, bing cherries and pineapple.

Reviewed on Feb. 15, 2011 by Trinodino

This is really good and a nice change from the standard chocolate fondue. I made it for Valentines day and served it with marshmallows, graham crackers, sponge cake, brownie bites, bananas and strawberries. Bananas and brownie bites were my favorite dippers. I also think it would be an excellent cake filling once it has cooled in the fridge. Yum!