Strawberries With Almond Custard – a delicious recipe with heavy cream, milk, vanilla bean, egg yolks, sugar, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour cream and milk into medium saucepan.
2
Add vanilla bean and heat just to boiling.
3
Whisk egg yolks and sugar in top of double boiler over simmering water 3-4 minutes.
4
Slowly pour in hot cream mixture while whisking constantly.
5
Add vanilla bean.
6
Cook custard, stirring constantly, over simmering water until thermometer registers 170 degrees and custard is thick enough to coat back of spoon.
7
Do not allow to boil.
8
Strain custard through sieve into mixing bowl.
9
Scrape seeds from vanilla bean into custard and discard pod.
10
Stir in almond extract and salt.
11
Let custard cool to room temperature, then refrigerate covered at least 3 hours or overnight.
12
Just before serving, spoon custard into dessert bowls and arrange strawberries on top.
13
Sprinkle with almonds and serve at once.
1392
kcal
Calories
40
g
Fat
67
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup heavy cream, 1 cup milk, 12 vanilla bean, split, 3 large egg yolks, and more.
Yes, Strawberries With Almond Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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