Almond Sauce
A simple, sweet, almond-flavored white sauce suitable for puddings and desserts. This recipe uses the cornstarch-thickened milk method described as the simpler and more economical alternative in the original text.
Ingredients
- 1 cup Whole milk (Approx. half a pint)
- 1 tbsp Cornstarch (Corn-flour)
- 2 tbsp White sugar (Adjust to taste)
- 0.5 tsp Almond extract (Essence of almonds) (Start with less if essence is very strong)
- 1 drop Red food coloring (Cochineal) (Optional, for a pink tint)
Instructions
- 1In a small bowl, mix the cornstarch with about 2 tablespoons of the cold milk until smooth and free of lumps.
- 2Pour the remaining milk into a saucepan. Add the white sugar. Heat over medium heat until the milk begins to steam and the sugar is dissolved.
- 3Whisk the cornstarch slurry into the hot milk. Continue to cook, stirring constantly, for 2-3 minutes until the sauce thickens to a coating consistency.
- 4Remove the saucepan from the heat. Stir in the almond extract. If a pink color is desired, add a drop of red food coloring and mix well.