Almond Custard
A delicate, creamy custard flavored with almonds and orange flower water, served in individual glass cups. This elegant Victorian-era dessert features a silky texture from egg yolks and ground almonds.
Ingredients
- 0.25 pound Almonds, blanched (About 1 cup whole almonds)
- 2 tablespoons Orange flower water (Available at specialty stores or Middle Eastern markets)
- 2 cups Milk, whole (Slightly more than a pint)
- 1 teaspoon Cornstarch (Corn-flour in original recipe)
- 6 whole Egg yolks, large (Well beaten)
- 0.33 cup Sugar, granulated (Or to taste; originally pounded loaf sugar)
More recipes using Almonds
Instructions
- 1If almonds are not pre-blanched, place them in boiling water for 1 minute, drain, and slip off the skins. Pat dry with a towel.
- 2Place the blanched almonds and orange flower water in a food processor or blender. Process until the almonds are finely ground into a paste, scraping down the sides as needed.
- 3In a medium saucepan, whisk together the milk and cornstarch until the cornstarch is completely dissolved with no lumps.
- 4In a separate bowl, beat the egg yolks thoroughly until they are smooth and slightly thickened.
- 5Add the ground almond paste to the milk mixture in the saucepan. Stir in the beaten egg yolks and sugar, whisking until everything is well combined and smooth.
- 6Place the saucepan over low heat and stir constantly with a wooden spoon or whisk. Cook gently, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not allow the mixture to boil or it will curdle. The custard should reach about 170-175°F if using a thermometer.
- 7Remove from heat immediately. Strain the custard through a fine-mesh sieve to remove any almond pieces for a smoother texture (optional). Pour the custard into 6 glass custard cups or small serving glasses. Let cool to room temperature, then refrigerate until chilled and set, about 2 hours.
