Almond Cream Parfaits Recipe

3 1 2
Almond Cream Parfaits Recipe
Almond Cream Parfaits Recipe photo by Taste of Home
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Almond Cream Parfaits Recipe

Read Reviews
3 1 2
Publisher Photo
Cooking is one of my favorite hobbies—particularly during the Christmas season. These parfaits are a great way to top off holiday meals. They have a sweet almond flavor but aren't too heavy and filling.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 15 min.

Ingredients

  • 1 cup sugar, divided
  • 1/4 cup cornstarch
  • 3 cups milk
  • 4 egg yolks
  • 1 tablespoon butter
  • 1/2 teaspoon almond extract
  • 3/4 cup chopped toasted almonds
  • 1/2 cup shortbread cookie crumbs
  • 1 cup heavy whipping cream
  • 6 to 8 maraschino cherries

Directions

In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly.
In a small bowl, beat egg yolks; gradually add 1 cup hot milk mixture. Return all to pan. Bring to a boil; cook for 1-2 minutes or until thickened. Add butter and extract; mix well. Chill for 1 hour or until cool.
Add almonds. Pour into six to eight parfait glasses; sprinkle with cookie crumbs. In a bowl, beat cream and remaining sugar until soft peaks form. Spoon over parfaits. Chill. Just before serving, garnish with cherries. Yield: 6-8 servings.
Originally published as Almond Cream Parfaits in Country Woman Christmas 1996, p38

Nutritional Facts

1 each: 423 calories, 26g fat (11g saturated fat), 164mg cholesterol, 93mg sodium, 42g carbohydrate (33g sugars, 2g fiber), 8g protein.

  • 1 cup sugar, divided
  • 1/4 cup cornstarch
  • 3 cups milk
  • 4 egg yolks
  • 1 tablespoon butter
  • 1/2 teaspoon almond extract
  • 3/4 cup chopped toasted almonds
  • 1/2 cup shortbread cookie crumbs
  • 1 cup heavy whipping cream
  • 6 to 8 maraschino cherries
  1. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly.
  2. In a small bowl, beat egg yolks; gradually add 1 cup hot milk mixture. Return all to pan. Bring to a boil; cook for 1-2 minutes or until thickened. Add butter and extract; mix well. Chill for 1 hour or until cool.
  3. Add almonds. Pour into six to eight parfait glasses; sprinkle with cookie crumbs. In a bowl, beat cream and remaining sugar until soft peaks form. Spoon over parfaits. Chill. Just before serving, garnish with cherries. Yield: 6-8 servings.
Originally published as Almond Cream Parfaits in Country Woman Christmas 1996, p38

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bmeup User ID: 5648062 75506
Reviewed Dec. 16, 2012

"not very good"

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