Almond Cream Sauce

  • Preparation 15 MIN
    Cooking 10 MIN
    Chilling 2 H
  • Makes 3 ¼ cups (810 ml)



  1. In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs and yolks. Stir in the milk and vanilla.
  2. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens and coats the back of the spoon.
  3. Off the heat, stir in the almond liqueur. Strain, if needed.
  4. 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.
  5. Serve with the Date and Almond Butter-Swirled Bread Pudding (see recipe).

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/8 of the recipe

Content % Daily Value
Calories 130  
Total Fat 3 g  
Saturated Fat 1 g  
Sodium (salt) 55 mg  
Carbohydrates 19 g  
Fibre 0 g  
Protein 5 g