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Almond Creme

 Almond Creme
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
8 ServingsPrep: 5 min. Cook: 15 min. + chilling


  • 2 envelopes unflavored gelatin
  • 1/2 cup water
  • 3 cups heavy whipping cream
  • 1 cup sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Almond Extract
  • Fresh raspberries and chocolate curls, optional


  • 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.