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Almond Custard
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |