Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 883
  • Fat:
  • 84 g
  • Saturated Fat:
  • 50 g
  • Cholesterol:
  • 356 mg
  • Sodium:
  • 640 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g

Almond Custard

From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"

SERVINGS

8-10

CATEGORY

Dessert

METHOD

Chill

PREP

15 min.

TOTAL

15 min.

INGREDIENTS

  • 3-1/3 cups butter, divided
  • 1-1/2 cups sugar
  • 6 egg yolks, beaten
  • 1-1/2 teaspoons unflavored gelatin
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream, whipped
  • 1/2 cup sliced almonds, toasted

DIRECTIONS

In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°.
    In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set.
    Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving. Yield: 8-10 servings.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008