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Almond Custard Fondue

“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.
  • Makes
    2 cups


  • 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


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

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  • sammysue0
    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!

  • Ginny_in_PA
    Feb 13, 2012

    No comment left

  • Kools01
    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.

  • Trinodino
    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!