Custard Sauce For Almendrado Recipes

Steps:

• 1. Make Basic Dessert Crepes. Keep warm in oven. Soften gelatin in cold water. Dissolve over hot water. Separate eggs( reserve yolks for sauce below). Place egg whites in large mixing bowl, add gelatin mixture; beat mixture until a thick white foam is formed. Continue beating and gradually add sugar, 1 Tablespoon at a time about 1 minute.
• 2. Fold in almond extract and lemon peel.Remove 1/3 of the mixture to a small bowl, and another 1/3 to another bowl. Tint one with green food coloring and the other with pink food coloring.Chill the 3 bowl for about 4 to 6 hours.
• 3. To serve, place a dessert crepe flat on serving platter, top with 1/2 the green mixture. Place another crepe on top, and top it with 1/2 the white mixture, repeat with the pink. Continue with the crepes and mixtures in the same order ending with the pink mixture. Top with Almond Custard sauce. Cut into wedges to serve.
• 4. Almond Custard Sauce: Place the first 4 ingredients in the top of double boiler. Cook over gently simmering water until mixture coats the back of a metal spoon. Add the remaining ingredients. To cool. set in cold water and stir. Spoon on top of Almendrado.

Steps:

• Mix yolks, sugar, milk and salt in pot and cook over medium heat. Stirring till thick and coats a spoon.
• Cool a couple minutes add extract and chill.
• Cover and chill for up to 24 hours.

Steps:

• Prepare an ice-water bath; set aside.
• In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
• Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
• Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
• Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.

Steps:

• Combine all ingredients, except vanilla, in a heavy pot.
• Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
• Remove from heat.
• Stir in vanilla& refrigerate in a covered container.

Steps:

• In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.

Steps:

• Prepare 8x4x2 loaf pan with non stick spray, set aside.
• Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool at room temperature.
• Beat the egg whites until lightly stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatin, almond extract and lime zest. Mix until well combined. Do not add hot gelatin to the egg whites.
• Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.
• Using a tablespoon, layer the green egg whites in the bottom of a glass dish.
• You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.
• Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.
• To serve invert pudding on a serving platter. Garnish with custard sauce if desired.