Almond custard is not a typical New Year’s Eve dessert, but doesn’t the almond custard look so elegant in the champagne glass? Remember – your resolution to lose weight doesn’t kick in until after the New Year, so toast and enjoy!
Almond Custard Recipe
I definitely recommend moving it to the champagne glass.
Also, I should point out that this was taken right out of the oven.
As the custard cooled, it became thicker and less drippy.I got the almond custard recipe from my Taste & Create partner, Temperance, at High on the Hog. Temperance got the recipe from Abba off of a Daring Bakers forum. Temperance made the custard with strawberries, but I opted for some blueberries – any berry would work just fine.
New Year’s Eve Idea – Almond Custard with Berries
- 3 T plus 1/2 t almond paste
- 1/4 C plus 1 1/2 t sugar
- 4 T butter room temperature
- 1 egg room temperature and lightly beaten
- 1/2 t vanilla
- 1 T plus 1 1/2 t all-purpose flour
- As many berries of your choice as you would like
Whiz the almond paste and sugar together in a food processor.
Pulse in the butter.
Add the egg, vanilla, and flour and mix until smooth.
Line the bottom of two ramekins with berries.
Evenly distribute the custard between the two ramekins.
Bake at 350 F for about 15 minutes or until slightly brown on top.
Let cool slightly.
Stir and transfer to champagne glasses. Eat immediately or chill first if you prefer your custard cold.