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Almond Pudding With Custard Sauce

Mexican.Chef's picture
  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

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

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1931 Calories from Fat 636

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 959.3 mg319.8%

Sodium 553.4 mg23.1%

Total Carbohydrates 282 g94%

Dietary Fiber 7.6 g30.5%

Sugars 266.9 g

Protein 65 g129.9%

Vitamin A 28.5% Vitamin C

Calcium 70.1% Iron 27.5%

*Based on a 2000 Calorie diet

Almond Pudding With Custard Sauce Recipe