Almond Custard Fondue

1. 1

   In a large heavy saucepan over medium-high heat, combine sugar, cornstarch and salt. Stir in cream until smooth. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

2. 2

   Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and extract. Keep warm. Serve with brownie and cake cubes, mini waffles, pretzel rods and cookies for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.