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Almond Custard No.2

  • 1/4 pound sweet almonds
  • 6 ounces white sugar
  • 4 egg yolks
  • 1 ounce patent gelatin
  • 1 quart milk, boiling
Blanch the sweet almonds and then pound them one at a time into a paste, adding white sugar and then mixing them well with the egg yolks. Dissolve gelatin in boiling milk, strain it through a sieve and pour into it the other mixture. Stir the whole on the stove until it thckens and becomes smooth. Pour mixture into the mold and keep it upon ice, or refrigerated, until ready to serve.

When ready to serve, dip the mold into lukewarm water, rub it with a cloth and turn out the cream carefully upon the serving dish.
Submitted by Tess M Jun 1, 2009
15 min 30 min 45 min
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