Velvet Almond Custard

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 4
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Welcome to the world of homemade custards, where the delightful Velvet Almond Custard shines as a creamy, nutty delight. Perfect for those who appreciate a touch of elegance in their desserts, this recipe is a treat for almond lovers and custard enthusiasts alike.

Ingredients for Velvet Almond Custard

Whole milk forms the base of this custard, providing a rich and creamy texture. The addition of heavy cream elevates the creaminess, making the custard velvety smooth. Granulated sugar sweetens the mixture just right, without overpowering the almond flavor. Almond flour adds a unique nutty depth, enhancing the almond theme. Egg yolks are essential for thickening the custard, giving it that luscious texture. Almond extract boosts the nutty aroma, making the custard irresistibly fragrant. Finally, a pinch of salt balances the sweetness and enriches the overall flavor.

Tips & Tricks

  • Use fresh eggs for the best texture and taste.
  • For a smoother custard, strain the mixture through a fine sieve before pouring into ramekins.
  • Don't skip the bain-marie; it ensures even cooking and prevents the custard from curdling.

Serving Suggestions

For a touch of elegance, serve your Velvet Almond Custard with a dollop of freshly whipped cream and a sprinkle of toasted almond slivers. Pair it with a light, crisp white wine or a delicate herbal tea to complement the almond notes.

Frequently Asked Questions

Can I use almond milk instead of whole milk?
While you can, using almond milk will change the texture and richness. Whole milk provides a creamier result.
How do I know when the custard is done?
Look for a slight jiggle in the center when you gently shake the ramekin. Overbaking will lead to a firmer texture.
Can I freeze the custards?
Freezing is not recommended as it can affect the texture. Instead, store them in the refrigerator for up to three days.

Velvet Almond Custard Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). This temperature is key for gently cooking the custard. Prepare a roasting pan with water for a bain-marie, which helps cook the custards evenly and prevents them from cracking.

Next, grab a saucepan and combine your whole milk, heavy cream, and granulated sugar over medium heat. Stir occasionally until the sugar dissolves completely, and the mixture is warm to the touch. This step ensures that the sugar is well integrated and the liquid is ready to meld with the egg mixture.

In another bowl, whisk together the almond flour and egg yolks until smooth. This combination is crucial for the custard's texture, so make sure there are no lumps. Now, the trick here is to gradually pour the warm milk mixture into the egg yolk mixture while whisking constantly. This technique, known as tempering, prevents the eggs from curdling.

Once combined, stir in the almond extract and salt. These last additions bring out the nutty flavors and balance the sweetness. Pour the custard mixture into individual ramekins, then carefully place them into the prepared roasting pan.

Bake for about 40-45 minutes. You're looking for the custards to be set around the edges but still slightly jiggly in the center. This jiggle is your assurance of a perfectly creamy custard once cooled.

Finally, allow the custards to cool to room temperature before refrigerating them for at least 2 hours. This chilling time helps the flavors meld and the custard to set perfectly.

Why You'll Love This Recipe

  • A perfect balance of creamy texture and nutty flavor.
  • Simple ingredients that come together beautifully.
  • Impressive yet easy enough for a weeknight treat.
  • Make-ahead dessert, great for entertaining guests.

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup almond flour
6 large egg yolks
1 tsp almond extract
1/4 tsp salt

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C) and prepare a roasting pan with water for a bain-marie.
2. In a saucepan over medium heat, combine whole milk, heavy cream, and granulated sugar. Stir until sugar is dissolved and mixture is warm.
3. In a separate bowl, whisk together almond flour and egg yolks until smooth.
4. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to combine.
5. Stir in almond extract and salt until well incorporated.
6. Pour the mixture into ramekins and place them in the prepared roasting pan.
7. Bake for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
8. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.

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