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.
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 large 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.