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Almond Cream With Strawberry Sauce

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Ingredients
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 6 Tablespoon
  Salt 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Almond extract 1⁄2 Teaspoon
  Frozen strawberries in syrup 10 Ounce, partially thawed and undrained (1 Package)
Directions

Combine the sugar, cornstarch, and salt in a medium-size heavy saucepan.
Gradually stir in the milk, then the half-and-half.
Cook over moderate heat, stirring constantly, until the mixture boils about 10 minutes then boil, uncovered, for 1 minute.
Remove from the heat, let cool for 5 minutes, then stir in the almond extract.
Pour into 6 to 8 individual serv-ing dishes, let cool for 15 minutes, then cover with plastic food wrap and refrigerate for at least 3 hours.
Meanwhile, puree the strawberries in a food processor or an electric blender about 30 seconds.
Pour into a small sauceboat, cover with plastic food wrap, and refrigerate until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Nut

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