This easy almond custard recipe is light and soft, made with a milk base instead of heavy cream. It has a silky mouthfeel with just a brush of sugar and fragrant almond extract.
Course
Dessert
Servings4
Ingredients
2cupswhole milk
1/4cupsugarÂ
3egg yolks
1 1/2tspalmond extractdivided
1small can mandarin oranges
Instructions
Preheat the oven to 325. Heat the milk in a saucepan over medium heat, stirring occasionally, until simmering. Add sugar and stir to dissolve. Turn off heat.
In a separate bowl, whisk egg yolks for one minute until thick and lemon coloured. Drizzle hot milk into egg yolks, whisking constantly. Stir in 1 teaspoon of almond extract.
Pour or ladle custard mixture into four oven-proof ramekins. Place ramekins in a deep glass baking dish and pour boiling water into the baking dish until it reaches about 3/4 of the way up the sides of the ramekins.
Bake custards for 1 hour. While custards bake, open the can of mandarin oranges and drain out most of the syrup. Pour oranges in a small bowl and sprinkle with remaining 1/2 teaspoon of almond extract; stir. Cover bowl and let oranges chill in fridge.
When custards are finished baking, remove from baking dish, cool slightly, and then chill thoroughly in the refrigerator. Before serving, top each custard with chilled mandarin oranges.