Almond Creme Recipe
Almond Creme Recipe photo by Taste of Home
Publisher Photo
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
Recommended: Dessert Crepes Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + chilling

Ingredients

  • 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

Directions

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.
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.
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

  • 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
  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

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MY REVIEW
jtmaman User ID: 1667672 130011
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."

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