Almond Custard Fondue Recipe

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Almond Custard Fondue Recipe
Almond Custard Fondue Recipe photo by Taste of Home
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Almond Custard Fondue Recipe

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“I’ve been serving this smooth, rich dessert fondue for nearly 40 years. It’s a wonderful way to bring friends and family together at the end of a fine meal. Grapes, pineapple chunks and pound cake cubes also make delightful dippers.”—Patricia Swart, Galloway, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups half-and-half cream
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1-1/4 teaspoons almond extract
  • Prepared brownie and angel food cake cubes, thawed mini waffles, pretzel rods and mini Oreo cookies

Directions

In a large heavy saucepan over medium-high heat, combine sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and extract. Keep warm. Serve with brownie and cake cubes, mini-waffles, pretzel rods and cookies for dipping. Yield: 2 cups.
Originally published as Almond Custard Fondue in Taste of Home February/March 2011, p23

Nutritional Facts

1/4 cup: 165 calories, 9g fat (5g saturated fat), 85mg cholesterol, 116mg sodium, 16g carbohydrate (15g sugars, 0 fiber), 3g protein.

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups half-and-half cream
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1-1/4 teaspoons almond extract
  • Prepared brownie and angel food cake cubes, thawed mini waffles, pretzel rods and mini Oreo cookies
  1. In a large heavy saucepan over medium-high heat, combine sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and extract. Keep warm. Serve with brownie and cake cubes, mini-waffles, pretzel rods and cookies for dipping. Yield: 2 cups.
Originally published as Almond Custard Fondue in Taste of Home February/March 2011, p23

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Reviews forAlmond Custard Fondue

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sammysue0 User ID: 235692 212494
Reviewed Feb. 15, 2014

"My absolute favorite fondue recipe. We use this every year for Valentines Day rather than fixing a big dessert. The kids really look forward to it!"

MY REVIEW
Kools01 User ID: 1433384 178947
Reviewed Feb. 12, 2012

"Had our first ever fondue night and this was our dessert. It was outstanding. Paired especially well with brownies, shortbread, pound cake, bing cherries and pineapple."

MY REVIEW
Trinodino User ID: 1345028 132792
Reviewed Feb. 15, 2011

"This is really good and a nice change from the standard chocolate fondue. I made it for Valentines day and served it with marshmallows, graham crackers, sponge cake, brownie bites, bananas and strawberries. Bananas and brownie bites were my favorite dippers. I also think it would be an excellent cake filling once it has cooled in the fridge. Yum!"

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