Almond Custard Sauce Recipes

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PEAR AND CHERRY CRISP WITH ALMOND CUSTARD SAUCE



Pear and Cherry Crisp with Almond Custard Sauce image

Looking for a baked dessert recipe? Then check out this fruits crisp with a nutty custard sauce.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 13

3/4 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
2 tablespoons dried cherries
4 medium pears, peeled, cored and sliced (4 cups)
1 cup frozen pitted tart cherries
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon almond extract
2 containers (4 oz each) refrigerated vanilla fat-free pudding
1/4 cup fat-free half-and-half
1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 260, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 35 g, TransFat 0 g

ALMOND CUSTARD FILLING



Almond Custard Filling image

This is the filling and topping for Poppy Seed Cake.

Provided by Brenda Benzar Butler

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 6

½ cup nonfat dry milk powder
2 tablespoons cornstarch
¾ cup white sugar
1 ½ cups water
4 egg yolks, beaten
1 teaspoon almond extract

Steps:

  • Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 16.5 g, Cholesterol 69.3 mg, Fat 1.5 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 29.5 mg, Sugar 15.1 g

HOMEMADE EGG CUSTARD SAUCE



Homemade Egg Custard Sauce image

Custard is a warm, creamy sauce made with eggs, milk and cream and poured over hot puddings and crumbles for delicious Irish desserts.

Provided by Irish American Mom

Categories     Dessert

Time 20m

Number Of Ingredients 6

1 cup heavy whipping cream
½ cup whole milk
1 teaspoon pure vanilla extract
4 large egg yolks
1½ teaspoons corn starch
¼ cup sugar

Steps:

  • In a large saucepan heat the cream to just below simmering point. Do not let the cream boil.
  • While the cream is heating whisk the eggs, vanilla, corn starch and sugar together in a medium bowl.
  • Continue whisking the egg mixture with one hand, while gradually pouring the hot cream into the bowl. Whisk continually to prevent lumps.
  • Return the custard to the saucepan used to heat the cream. Over very gentle heat continue to whisk the custard as it thickens, keeping it smooth with vigorous whisking. Allow to heat just to simmering point.
  • Serve hot, poured over your favorite pudding. Custard can be prepared in advance and stored covered in the refrigerator. Reheat in a double broiler over simmering water, whisking as it heats.

Nutrition Facts : ServingSize 100 g, Calories 166 kcal, Carbohydrate 9 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 135 mg, Sodium 22 mg, Sugar 7 g

CUSTARD SAUCE



Custard Sauce image

Use this custard sauce in our Poached Pear and Almond Trifle recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/3 cups

Number Of Ingredients 4

1 1/4 cups milk
3/4 cup heavy cream
6 large egg yolks
1/2 cup sugar

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



Almond Custard image

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!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 8

3-1/3 cups whole milk, 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

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.

Nutrition Facts :

ALMOND CUSTARD SAUCE



Almond custard sauce image

This custard sauce is so wonderful. I use it on my Chocolate Zucchini sheet cake.

Provided by Nancy Allen

Categories     Other Sauces

Time 30m

Number Of Ingredients 7

1/2 c sugar
2 Tbsp all purpose flour
2 Tbsp cornstarch
3 c milk
3 large egg yolks, lightly beaten
3 Tbsp butter, cubed
1/4 tsp pure almond extract

Steps:

  • 1. In a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
  • 2. Reduce heat and cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks and return to pan, stirring constantly.
  • 3. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat. Gently stir in butter and extract. Serve warm sauce with cake or bread pudding. Store any leftover sauce in the refrigerator.

ALMOND CUSTARD CAKE



Almond Custard Cake image

Categories     Cake     Sauce     Dessert     Side     Bake     Almond     Simmer     Boil

Yield Makes one 9-inch cake

Number Of Ingredients 22

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups plus 2 tablespoons granulated sugar
7 large egg yolks
3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
1 teaspoon pure almond extract
1 vanilla bean, halved lengthwise, and seeds scraped to loosen
1 3/4 cups whole milk
Freshly grated zest of 1 orange
1 tablespoon heavy cream
2 tablespoons sliced blanched almonds
Confectioners' sugar, for dusting
Strawberry-Rhubarb Sauce, for serving (recipe follows)
Strawberry-Rhubarb Sauce
12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
6 tablespoons sugar
1 1/2 cups strawberries (8 ounces), hulled and halved
1/2 teaspoon pure vanilla extract
(makes 2 1/2 cups)

Steps:

  • Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.
  • Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
  • Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
  • Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.
  • Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.
  • Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
  • Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.
  • On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.
  • Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners' sugar. Serve with the strawberry-rhubarb sauce.
  • Strawberry-Rhubarb Sauce
  • Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

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