Almond Cream Sauce
Almond Cream Sauce
Rating: (1 rated)
  • 1/2 cup (125 ml) sugar
  • 1 tsp (5 ml) cornstarch
  • 2 eggs
  • 2 egg yolks
  • 2 1/2 cups (625 ml) milk, warm
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (15 ml) almond liqueur (Amaretto)
  • Preparation
  • In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs and yolks. Stir in the milk and vanilla.
  • Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens and coats the back of the spoon.
  • Off the heat, stir in the almond liqueur. Strain, if needed.
  • Pour into a bowl. Cover with plastic wrap directly on the surface of the sauce. Let cool and refrigerate for 2 hours or until the cream has completely chilled.
  • Serve with the Date and Almond Butter-Swirled Bread Pudding (see recipe).
  • Description
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