ALMOND CREME
My mother often made this rich velvety dessert for New Year's Eve. Now that I'm married, I plan to carry on the tradition. -Marcie McEachern, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is completely dissolved., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160° and coats the back of a metal spoon. (do not boil). Remove from the heat. Stir in almond extract., Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired.
Nutrition Facts :
ALMOND CREAM
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.
ALMOND CRèME CARAMEL
This recipe for almond crème caramel gives the classic French baked custard a nutty twist - an elegant dessert to end your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
- In medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
- Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
- Bake 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard with sliced almonds.
Nutrition Facts : Calories 250, Carbohydrate 44 g, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
ALMOND CREME BRULEE
Make and share this Almond Creme Brulee recipe from Food.com.
Provided by Maureen of Montreal
Categories Dessert
Time 1m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream in a heavy saucepan.
- Add granulated sugar and stir until dissolved.
- Beat egg yolks until light and creamy.
- Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
- Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
- Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.
ALMOND CREME
This is a nice desert, easy to make. The kids love it. This does need to chill for 3 hours. Posted for World Zaar Tour 05
Provided by Amis227
Categories Gelatin
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Note: Cook time is the chill time.
- Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute.
- Add sugar to gelatin mixture.
- Stir until gelatin dissolves.
- Pour boiling water into medium bowl.
- Stir in gelatin mixture.
- Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture.
- Divide mixture between four serving dishes. Refrigerate until set, about 3 hours.
- Pare and slice kiwis.
- Arrange kiwi slices and strawberries over each dessert.
- Gelatin equivalents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
- Sometimes I substitute vanilla sugar for the sugar. This can be found in most European or gourmet markets. Or, make it yourself by combining two whole vanilla beans and sugar in a canister. The ratio of sugar to beans depends on how strong it is as well as how long you let it sit.
Nutrition Facts : Calories 211.2, Fat 6, SaturatedFat 3.6, Cholesterol 22.8, Sodium 88.8, Carbohydrate 33, Sugar 25.1, Protein 6.9
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- In a medium bowl, sift together the almond flour, powdered sugar, cornstarch, and all-purpose flour. Set aside.
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