 |
Almond Custard
|
 |
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. 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, 2008Copyright Reiman Media Group, Inc © 2008 |