almendrado

Categories
Dessert
Pudding
Tex/mexican
Yield
1 servings
MeasureIngredient
  This is an interesting dessert that can be made to look
  Like the Mexican flag if colored and layered correctly.
1½ each Envelopes Knox gelatin, unflavored
½ cup Cold water
¼ cup Boiling water
6 eaches Egg whites
½ cup Sugar
½ teaspoon Vanilla
½ teaspoon Almond extract
 pinch Salt
  Red and green food coloring
  Soak gelatin in cold water. Add boiling water to dissolve. Cool.
  Beat egg whites stiff, but not dry. Gradually add the sugar,
  CUSTARD
2 tablespoons Cornstarch
1 tablespoon Cold milk
3 cups Scalded milk
½ cup Sugar
  Alternating with the gelatin liquid, using an electric beated at
  High speed. Add vanilla, almond and salt. Be sure to whip thoroughly
  So the gelatin blends completely with the egg whites.
  Divide the mixutre into three parts, leaving one part white, delicately
  Tinting the others red and green to resemble the Mexican flag. Alternate
  Layers by spooning into a loaf pan lined with waxed paper which extends
  Above the mixture. Chill at least 4 hours and serve with the following
 pinch Of salt
6 eaches Egg yolks
½ teaspoon Vanilla
½ teaspoon Almond extract
 slice Toasted almonds

FROM: ARIZONA COOKBOOK

CUSTARD

Dissolve cornstarch in cold milk, add to scalded milk, sugar and salt. Boil until slightly thickened, stirring constantly. Beat egg yolks, vanilla and almond extracts. Slowly add to hot mixture. Stir constantly until slightly thickened (about 1 minute). Chill. To serve: slice almendrado and top with the custard sauce and sliced toasted almonds.

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