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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!"
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8-10 servings


  • 3-1/3 cups whole milk, 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


  • 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.

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