You are here

Amaretto Custard With Raspberries

southern.chef's picture
Ingredients
  Egg 6 , beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs), scalded
  Amaretto 2 Tablespoon
  Sweetened whipped cream 1 Tablespoon, sweetened
  Raspberries 2 Cup (32 tbs)
Directions

Combine eggs and sugar, beating well; gradually add milk, stirring constantly.
Stir in amaretto.
Pour into 6 lightly greased 6-ounce custard cups.
Place custard cups in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch.
Bake at 375° for 15 to 20 minutes or until knife inserted in center of custard comes out clean.
Remove cups from water, and let cool.
Chill custard thoroughly.
Run a knife around edge of custard cups; unmold onto serving plates.
Top custard with a dollop of whipped cream, and then sprinkle with raspberries.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Servings: 
6

Rate It

Your rating: None
4.092105
Average: 4.1 (19 votes)