Name: Almond Cream Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 ¼ cups (810 ml)
Ingredients: 1/2 cup (125 ml) sugar; 1 tsp (5 ml) cornstarch; 2 eggs; 2 egg yolks; 2 1/2 cups (625 ml) milk, warm; 1 tsp (5 ml) vanilla extract; 1 tbsp (15 ml) almond liqueur (Amaretto)

Ingredients

- 1/2 cup (125 ml) sugar
- 1 tsp (5 ml) cornstarch
- 2 eggs
- 2 egg yolks
- 2 1/2 cups (625 ml) milk, warm
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) almond liqueur (Amaretto)

Preparation

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

Almond Cream Sauce

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Ingredients

Preparation

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