Almond Creme Recipes

Steps:

• Heat cream in a heavy saucepan.
• Add granulated sugar and stir until dissolved.
• Beat egg yolks until light and creamy.
• Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
• Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
• Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.

Steps:

• In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

Steps:

• Note: Cook time is the chill time.
• Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute.
• Add sugar to gelatin mixture.
• Stir until gelatin dissolves.
• Pour boiling water into medium bowl.
• Stir in gelatin mixture.
• Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture.
• Divide mixture between four serving dishes. Refrigerate until set, about 3 hours.
• Pare and slice kiwis.
• Arrange kiwi slices and strawberries over each dessert.
• Gelatin equivalents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
• Sometimes I substitute vanilla sugar for the sugar. This can be found in most European or gourmet markets. Or, make it yourself by combining two whole vanilla beans and sugar in a canister. The ratio of sugar to beans depends on how strong it is as well as how long you let it sit.