Custard Sauce For Almendrado Recipes

ALMENDRADO DESSERT

Steps:

• 1. Make Basic Dessert Crepes. Keep warm in oven. Soften gelatin in cold water. Dissolve over hot water. Separate eggs( reserve yolks for sauce below). Place egg whites in large mixing bowl, add gelatin mixture; beat mixture until a thick white foam is formed. Continue beating and gradually add sugar, 1 Tablespoon at a time about 1 minute.
• 2. Fold in almond extract and lemon peel.Remove 1/3 of the mixture to a small bowl, and another 1/3 to another bowl. Tint one with green food coloring and the other with pink food coloring.Chill the 3 bowl for about 4 to 6 hours.
• 3. To serve, place a dessert crepe flat on serving platter, top with 1/2 the green mixture. Place another crepe on top, and top it with 1/2 the white mixture, repeat with the pink. Continue with the crepes and mixtures in the same order ending with the pink mixture. Top with Almond Custard sauce. Cut into wedges to serve.
• 4. Almond Custard Sauce: Place the first 4 ingredients in the top of double boiler. Cook over gently simmering water until mixture coats the back of a metal spoon. Add the remaining ingredients. To cool. set in cold water and stir. Spoon on top of Almendrado.

CUSTARD SAUCE

Steps:

• Combine all ingredients, except vanilla, in a heavy pot.
• Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
• Remove from heat.
• Stir in vanilla& refrigerate in a covered container.

CUSTARD SAUCE FOR ALMENDRADO

Steps:

• Mix yolks, sugar, milk and salt in pot and cook over medium heat. Stirring till thick and coats a spoon.
• Cool a couple minutes add extract and chill.
• Cover and chill for up to 24 hours.

ALMENDRADO THE MEXICAN FLAG

Steps:

• Prepare 8x4x2 loaf pan with non stick spray, set aside.
• Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool at room temperature.
• Beat the egg whites until lightly stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatin, almond extract and lime zest. Mix until well combined. Do not add hot gelatin to the egg whites.
• Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.
• Using a tablespoon, layer the green egg whites in the bottom of a glass dish.
• You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.
• Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.
• To serve invert pudding on a serving platter. Garnish with custard sauce if desired.

CHICKEN ALMENDRADO

Steps:

• Brown chicken on all sides in oil in a large pot.
• Add onion, garlic, and serranos to the pot.
• Season chicken with salt and pepper.
• Add stock, then simmer, covered, over low heat, for about 1 hour, or until chicken is tender.
• In a blender or food processor, combine almonds, sliced garlic, and 1/2 cup of cooking liquid.
• Process into a coarse paste.
• Remove chicken from pot and add paste to the pot and cook until sauce has reduced and thickened.
• Place chicken on a platter and cover with sauce and sprinkle with chopped cilantro.
• Serve over rice.

ORANGE CUSTARD SAUCE

Steps:

• In a heavy saucepan, combine the granulated sugar, flour, and salt.
• Add orange zest, lemon and orange juices, and egg yolks. Blend well.
• Cook over low heat, stirring, until thickened and smooth.
• Stir in butter and cool.
• Whip the cream and fold into the cooled orange mixture.

STIRRED CUSTARD SAUCE

Steps:

• In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
• Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds.
• Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes.
• Stir in Galliano, brandy or Ameretto and vanilla.
• Cover surface of mixture with clear plastic wrap refrigerate till serving time.
• To serve, spoon over one of the above fruits or a mixture of the above fruits.
• NOTE:
• Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water.
• After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.
• Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling.
• Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.
• Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.

CLASSIC CUSTARD SAUCE

Steps:

• In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat.
• In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half.
• Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.).
• Remove from heat; add sherry or brandy or vanilla. Chill.