Almond Creme Recipe
Almond Creme Recipe photo by Taste of Home
Publisher Photo
My mother often made this rich velvety dessert for New Year's Eve. Now that I'm married, I plan to carry on the tradition. —Marcie McEachern, Dallas, Texas
TOTAL TIME: Prep: 5 min. Cook: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 15 min. + chilling
MAKES: 8 servings


  • 2 envelopes unflavored gelatin
  • 1/2 cup water
  • 3 cups heavy whipping cream
  • 1 cup sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon almond extract
  • Fresh raspberries and chocolate curls, optional

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is completely dissolved.
  2. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160° and coats the back of a metal spoon. (do not boil). Remove from the heat. Stir in almond extract.
  3. Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired. Yield: 8 servings.
Originally published as Almond Creme in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p181

Reviews for Almond Creme

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 30, 2009

"I've been making this dessert for Christmas eve for years....... It's a huge success!! This is velvety smooth.... Being a diabetic, I use SPLENDA instead of the sugar. It keeps me from putting my insulin pump in overdrive. An occasional splurge doesn't hurt and it is so worth it. I highly recommend this recipe."

Loading Image