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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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! 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:
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.
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