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Volume III
June 8, 2012

Weekly Home / Recipe Center

Almond Custard with Raspberry Sauce

Serves 6


3 cups milk
1 1/2 cups sugar
6 egg yolk, beaten
1/2 ounce unflavored gelatin
2 cups whipped cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sliced almonds

1/2 cup sugar
1/4 cup water
12 ounces raspberries

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.

Place 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.

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