Almond Sauce (Clear)

Name: Almond Sauce (Clear)
Ingredients: 1 cup Water (Divided use (approx 250ml)); 2 tsp Cornstarch (Corn-flour) (Adjust for desired thickness); 2 tbsp White sugar (Or to taste); 0.5 tsp Almond essence (extract) (Original calls for 'a dozen drops'); 2 drops Pink food coloring (Original calls for cochineal)

A simple, economical, and clear dessert sauce flavored with almond and tinted pink. Traditionally served over turned-out custard puddings.

Ingredients

1 cup Water (Divided use (approx 250ml))
2 tsp Cornstarch (Corn-flour) (Adjust for desired thickness)
2 tbsp White sugar (Or to taste)
0.5 tsp Almond essence (extract) (Original calls for 'a dozen drops')
2 drops Pink food coloring (Original calls for cochineal)

Instructions

1In a small bowl, mix the cornstarch with 1 tablespoon of the water until smooth and free of lumps.
2Pour the remaining water into a small saucepan. Add the sugar and bring to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
3Reduce heat to low. Whisk the cornstarch slurry into the simmering water. Continue to cook and stir gently for about 1-2 minutes until the sauce thickens and becomes clear.
4Remove the saucepan from the heat. Stir in the almond essence and food coloring until the sauce is an even pink color. Serve warm over custard puddings.