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Almond Custard Fondue Recipe

Almond Custard Fondue Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups half-and-half cream
  • 2 egg yolks, beaten
  • 1 tablespoon butter
  • 1-1/4 teaspoons almond extract
  • Cubed brownies, cake, miniature waffles and/or cream-filled chocolate sandwich cookies


  • 1. In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • 2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract. Keep warm. Serve with brownies, cake, waffles and/or cookies. Yield: 2 cups.

Nutritional Facts

1/4 cup (calculated without dippers) equals 165 calories, 9 g fat (5 g saturated fat), 85 mg cholesterol, 116 mg sodium, 16 g carbohydrate, trace fiber, 3 g protein.