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Almond Pudding With Custard Sauce

Mexican.Chef's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Unflavored gelatin envelope 1
  Water 1 1⁄4 Cup (20 tbs)
  Egg whites 5
  Almond extract 1⁄4 Teaspoon
  Red food coloring 1
  Green coloring 1
  Finely chopped blanched almonds 1⁄3 Cup (5.33 tbs)
  Slightly beaten egg yolks 5
  Sugar 3 Tablespoon
  Salt 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Vanilla 1⁄4 Teaspoon
Directions

in saucepan combine 1 cup sugar and gelatin; add water.
Cook and stir till gelatin dissolves.
Chill till partially set.
In large mixer bowl combine gelatin mixture, egg whites, and almond extract; beat at high speed about 5 minutes or till very light.
Remove 1 cup mixture; tint pink.
Turn into 6-cup tower mold; chill 10 minutes.
Divide remaining mixture in half.
Tint one half green; stir chopped almonds into remaining mixture.
Turn almond mixture into mold atop pink layer.
Chill 10 minutes.
Add green layer.
Cover and chill several hours or overnight.
Meanwhile, in saucepan combine egg yolks, the 3 tablespoons sugar, and salt.
Add milk; cook and stir, till sauce coats metal spoon.
Remove from heat; stir in vanilla.
Cover surface with waxed paper or plastic wrap; chill.
Unmold gelatin onto platter; top with blanched whole almonds.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond

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