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Almond Custard

 Almond Custard
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!"
8-10 ServingsPrep: 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 McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure 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.
Nutritional Facts: 1 serving (1/2 cup) equals 883 calories, 84 g fat (50 g saturated fat), 356 mg cholesterol, 640 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.