- 2 eggs
- 1/2 cups cream
- 1/2 cup sugar
- 1 1/2 tbsp flour
- 1/5 tsp. salt
- 1/2 tsp. almond essence
- 12 almond halves
- Place about two inches of water in a pot on medium heat.
- Note: Enough water for the double boiler to sit in.
- Place the eggs in the double boiler insert. Then place into the pot with water.
- Beat eggs thoroughly in the double boiler.
- Mix the milk and almond extract and set aside.
- Combine the flour, sugar and salt. Set aside.
- Add the cream to the eggs, stirring constantly with a whisk. Mix well.
- Remove the double boiler with the cream from the heat. Do not let the cream curdle.
- Leave the water in the bottom pan to reach boiling point.
- Add the flour mixture to the cream mixture. Mix well.
- Return the top pot with the mixture to the bottom pan with the boiling water.
- Cook over hot water, stirring constantly until mixture coats whisk and is slightly thickened.
- Remove from hot water at once and pour the mixture into ramekins.
- You’ll have enough mixture for three ramekins.
- Let the custard cool, then chill.
- Garnish with almonds and a sprinkle of cinnamon before serving.
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Recipe © Simply Trini Cooking. All rights reserved