Almond Créme Custard With Raspberries |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is wonderful for a nice summer evening! Ingredients:
3 tablespoons brown sugar or 3 tablespoons splenda granular |
2 cups evaporated milk |
2 eggs, slightly beaten |
1 teaspoon amaretto or 1 teaspoon almond extract |
2 tablespoons freshly chopped toasted almonds |
4 cups fresh raspberries or 4 cups frozen unsweetened raspberries |
Directions:
1. Combine brown sugar or splenda and milk in a heavy saucepan; cook over medium heat until mixture is hot.
2. Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
3. Cook, stirring constantly, about 3 minutes or until mixture thickens.
4. Remove from heat; stir in Amaretto or almond extract and feshly ground almonds.
5. Cover with plastic wrap and place directly onto the pudding(so no skin will form).
6. Chill for about 1 hour or until well chilled.
7. Sppon raspberries into serving dishes; stir custard with wire whisk and spoon over raspberries.
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