Fresh Fruit on Almond Custard Recipe

From Dorothy McNett's Recipe Book.

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Fresh Fruit on Almond Custard

From Dorothy McNett's recipes at Serve this as a great dessert when cold, or use while still warm as a sauce with fresh fruits.

2 cups almond milk (or hemp milk, regular milk, or half and half)
1/2 cup raw sugar
1/4 teaspoon fine sea salt
3 eggs
1 teaspoon almond extract
1/4 teaspoon ground nutmeg

sliced fresh fruit (strawberries, apricots, peaches, figs, etc.)

In glass measuring cup combine the milk, sugar, and salt. Warm for about 2 minutes in microwave. Stir well to dissolve the sugar and salt. Set aside. In glass or ceramic batter bowl, whisk the eggs until light and fluffy. Whisk in the almond extract and nutmeg, and finally slowly add the warm (not hot) milk, whisking constantly. Cook 2 minutes in microwave, whisk well. Cook another 2 minutes, whisk well, adding another minute if needed to thicken the custard. Do not let it boil, just cook and whisk in intervals. When thickened, allow to cool a few minutes. Whisk. Pour into dessert bowls or other serving dishes. Refrigerate 2 hours, or overnight. When ready to serve, thinly slice your selection of fruit or fruits. Arrange over the chilled custard and serve.

Recipe created 2010-03-30.

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