Almond Custard Sauce Recipes

ALMOND FLOATING ISLANDS WITH CUSTARD SAUCE

Steps:

• For the rum custard sauce
• Put the milk, cornstarch, and sugar in saucepan, and stir occasionally as you heat it. Meanwhile, whisk the egg yolks in a bowl. When the milk comes to a strong boil, pour it all at once into the yolks while beating continuously with a whisk. The quantity of boiling milk as compared with the quantity of egg yolk is such that the egg yolk will be cooked by the hot milk and not require further cooking. Strain the custard immediately through a fine strainer into a bowl, and stir in the cold cream. When lukewarm, add the vanilla and rum. Set aside until serving time.
• For the butter caramel:
• Put the sugar in a saucepan with 3 tablespoons of the water, and stir just enough to moisten the sugar. Place over medium heat, bring to a boil, and cook until the mixture turns caramel-colored (10 to 12 minutes). When caramelized, remove from the stove, add the butter and the remaining 2 tablespoons of water, and stir until well mixed. Divide the caramel among eight individual molds with a capacity of 1 to 1 1/2 cups each. Let the caramel cool, then butter lightly around the sides of the molds.
• For the meringue-nut mixture:
• Beat the egg whites until very firm. Sprinkle the sugar quickly on top while beating at high speed with the whisk, and continue beating for another 10 seconds. Fold in the chopped almonds.
• Preheat the oven to 350 degrees. Spoon the meringue into a pastry bag without a tip, and squeeze it into the caramelized molds. Tap the molds on a potholder set on the table, so there are no air bubbles in the center of the meringue. Arrange the molds in a roasting pan surrounded by lukewarm tap water. Bake for 25 to 30 minutes, until well set in the center and puffy. Remove from the water, and let cool.
• When cool, the individual desserts can be covered with plastic wrap and refrigerated for up to 2 days.

PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE

Steps:

• Heat oven to 375°F. In small bowl, mix oats, brown sugar, 3 tablespoons flour and the butter until crumbly. Stir in dried cherries; set aside.
• In 8-inch square (2-quart) glass baking dish, mix remaining fruit crisp ingredients. Sprinkle oat mixture over filling; press slightly.
• Bake 30 to 35 minutes or until topping is golden brown and mixture is bubbly. Cool 15 minutes.
• Meanwhile, in small bowl, mix all sauce ingredients. Serve fruit crisp with sauce.

ALMOND CUSTARD

Steps:

• 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.

ALMOND CUSTARD

Steps:

• Blend the cornstarch with a little of the milk. Add the remaining milk.
• Add the egg and cream, whisk well.
• Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
• Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
• Stir in the ground almonds, vanilla and sugar.
• Serve warm or cold as desired.

ALMOND SAUCE

Steps:

• Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth.

CUSTARD SAUCE

Steps:

• In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved. Remove from the heat. Stir in a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° or is thick enough to coat a metal spoon., Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Transfer to a bowl; press a piece of waxed paper or plastic wrap on top of custard. Refrigerate. Serve over gingerbread or pound cake.

CUSTARD SAUCE

Steps:

• Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.
• Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.
• Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.

ALMOND CUSTARD WITH RASPBERRY SAUCE

Steps:

• Blend milk and sugar together. Add egg yolks and whisk until smooth. Cook on medium heat, stirring constantly, until mixture begins to thicken. (If you can feel the mixture sticking to the bottom of the pan, reduce heat. Stir gelatin into 6 tablespoons of the cream until dissolved then whisk into custard. Chill until custard begins to thicken. Whip remaining cream and stir in flavorings. Fold cream into partially set custard. Pour into bundt pan sprayed with cooking spray. Chill until set. Slice and top with Raspberry Sauce and sprinkle with almonds.RASPBERRY SAUCEPlace sugar and water in small saucepan. Stir and bring to boil. Simmer until sugar is dissolved. Let syrup cool completely. Place raspberries and syrup in blender and puree until smooth. Pour through a sieve. Discard solids.