Publisher Photo
Publisher Photo
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3-1/3 cups butter, divided
  • 1-1/2 cups sugar
  • 6 egg yolks, beaten
  • 1-1/2 teaspoons unflavored gelatin
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup sliced almonds, toasted

Directions

In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°.
In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set.
Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving. Yield: 8-10 servings.
Originally published as Almond Custard in Taste of Home August/September 2001, p65

Nutritional Facts

1/2 cup: 883 calories, 84g fat (50g saturated fat), 356mg cholesterol, 640mg sodium, 32g carbohydrate (31g sugars, 1g fiber), 5g protein.

  • 3-1/3 cups butter, divided
  • 1-1/2 cups sugar
  • 6 egg yolks, beaten
  • 1-1/2 teaspoons unflavored gelatin
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup sliced almonds, toasted
  1. In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°.
  2. In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set.
  3. Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving. Yield: 8-10 servings.
Originally published as Almond Custard in Taste of Home August/September 2001, p65

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Reviews forAlmond Custard

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afranklin17monarch User ID: 1002536 249272
Reviewed Jun. 10, 2016

"I just saw this recipe and it looked good. The milk/butter problem has been solved but did you forget to add confectionary sugar to the heavy cream before making whipped cream? Or is it purposely omitted?"

MY REVIEW
Maiden Faire User ID: 5247517 80424
Reviewed Sep. 27, 2012

"Why give it a 1 star for a misprint? The directions say milk...so obviously it is a minor misprint. Did you try it? By giving it a 1 star (which I find rude) the overall rating is lowered and now many people might not even bother trying it. The recipe should be rated on it's merits not because you failed to read the directions in order to clarify the typo. I haven't tried it yet, but absolutely will make it prior to rating."

MY REVIEW
Gloriahelensmith User ID: 2425750 37680
Reviewed Jan. 17, 2010

"Is there a misprint in this recipe. 3 1/3 cups of butter, should it be milk instead ?"

MY REVIEW
reynsu User ID: 2505165 73578
Reviewed Nov. 5, 2009

"The ingredients say butter, but the directions say milk (both should say milk). Regardless, it is very good!"

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