Custard Sauce For Almendrado Recipes

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ALMENDRADO DESSERT

For this recipe use the basic dessert crepe. This is a layered crepe dessert served with almond custard sauce on top.Makes a great presentation. Great recipe for Cinco de Mayo.

Provided by Pat Duran

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 14



Almendrado Dessert image

Steps:

  • 1. Make Basic Dessert Crepes. Keep warm in oven. Soften gelatin in cold water. Dissolve over hot water. Separate eggs( reserve yolks for sauce below). Place egg whites in large mixing bowl, add gelatin mixture; beat mixture until a thick white foam is formed. Continue beating and gradually add sugar, 1 Tablespoon at a time about 1 minute.
  • 2. Fold in almond extract and lemon peel.Remove 1/3 of the mixture to a small bowl, and another 1/3 to another bowl. Tint one with green food coloring and the other with pink food coloring.Chill the 3 bowl for about 4 to 6 hours.
  • 3. To serve, place a dessert crepe flat on serving platter, top with 1/2 the green mixture. Place another crepe on top, and top it with 1/2 the white mixture, repeat with the pink. Continue with the crepes and mixtures in the same order ending with the pink mixture. Top with Almond Custard sauce. Cut into wedges to serve.
  • 4. Almond Custard Sauce: Place the first 4 ingredients in the top of double boiler. Cook over gently simmering water until mixture coats the back of a metal spoon. Add the remaining ingredients. To cool. set in cold water and stir. Spoon on top of Almendrado.

1 pkg unflavored gelatin
1/4 c cold water
5 large egg whites
3/4 c granulated sugar
1/4 tsp almond extract
1/4 tsp grated lemon peel
red and green food coloring
ALMOND CUSTARD SAUCE:
5 large egg yolks
1/4 c granulated sugar
2 c milk
1/4 tsp grated lemon peel
1/4 tsp almond extract
3/4 c slivered almonds

CUSTARD SAUCE FOR ALMENDRADO

This is a thin custard sauce. Great served with Recipe #228012 which is made with egg white. So this is a nice complement for the pudding using the yolks.

Provided by Rita1652

Categories     Sauces

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 5



Custard Sauce for Almendrado image

Steps:

  • Mix yolks, sugar, milk and salt in pot and cook over medium heat. Stirring till thick and coats a spoon.
  • Cool a couple minutes add extract and chill.
  • Cover and chill for up to 24 hours.

Nutrition Facts : Calories 66.4, Fat 3.1, SaturatedFat 1.3, Cholesterol 120.1, Sodium 31.5, Carbohydrate 7.4, Sugar 6.4, Protein 2

5 egg yolks
4 tablespoons sugar
1/2 cup milk
1 dash salt
1 teaspoon vanilla extract

ALMENDRADO THE MEXICAN FLAG

This is a Mexican dessert recipe also a Southwestern recipe the colors of the Mexican flag! Light and airy. Making this great after a heavy meal. Serve as is or on a bed of Recipe #309365 using the egg yolks from the whites used in this recipe.

Provided by Rita1652

Categories     Gelatin

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9



Almendrado the Mexican Flag image

Steps:

  • Prepare 8x4x2 loaf pan with non stick spray, set aside.
  • Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool at room temperature.
  • Beat the egg whites until lightly stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatin, almond extract and lime zest. Mix until well combined. Do not add hot gelatin to the egg whites.
  • Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.
  • Using a tablespoon, layer the green egg whites in the bottom of a glass dish.
  • You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.
  • Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.
  • To serve invert pudding on a serving platter. Garnish with custard sauce if desired.

Nutrition Facts : Calories 64.3, Sodium 72.5, Carbohydrate 12.8, Sugar 12.7, Protein 3

1/4 ounce unflavored gelatin, 1 envelope
1/4 cup cold water
5 large egg whites
1/8 teaspoon salt
1/2 cup sugar
1 1/2 teaspoons almond extract
1 lime, zest of
red food coloring
green food coloring

CUSTARD SAUCE

I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

Provided by CountryLady

Categories     Sauces

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 6



Custard Sauce image

Steps:

  • Combine all ingredients, except vanilla, in a heavy pot.
  • Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
  • Remove from heat.
  • Stir in vanilla& refrigerate in a covered container.

Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10

3 tablespoons sugar
1 3/4 cups half-and-half
1 egg yolk
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract

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