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Almond Crème

Source: Taste of Home
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Rating: 3   Reviews: 2 See Reviews
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  8 servings
2 envelopes unflavored gelatin
1/2 cup water
3 cups whipping cream
1 cup sugar
4 eggs, beaten
1 teaspoon almond extract
Fresh raspberries and chocolate curls, optional
Almond Crème Recipe at
In a saucepan, sprinkle gelatin over water. Let stand for 1 minute. Stir in cream and sugar. Cook and stir over medium-low heat for 5 minutes or until gelatin is dissolved.

Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until a thermometer reads 160 degrees F (do not boil). Remove from the heat. Stir in almond extract.

Pour into dessert dishes. Refrigerate until set. Garnish with raspberries and chocolate curls if desired.

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Recipe reprinted by permission of Reiman Publications, LLC - © 2002. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: teri Reviewed: 12/11/2007
You only need to cook it long enough to cook the eggs. That's generally 160 degrees. If you see steam coming up off the custard, then the eggs are cooked. Most pen type thermometers read the temp at the middle of the stem, there is not enough product in the pan to reach the sensor thus not registering the temperature.
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