Almond custard fit for a feast -- again

May 05, 1999

If the Shakespearean love feast that appeared in A La Carte on April 21 wasn't quite as sweet as you expected, it wasn't your imagination. The sugar was inadvertently omitted in the Almond Custard With Violets dessert that was given to The Sun.

We're reprinting the recipe to include the 1/4 cup of required sugar. We apologize for any inconvenience.

Almond Custard With Violets

Serves 2

1 cup milk

1 cup heavy cream

1/4 cup sugar

1/4 teaspoon cinnamon

dash nutmeg

1 teaspoon almond extract

3 beaten eggs

1/2 tablespoon butter for custard cups

6 or more fresh violets

In a saucepan, scald milk and cream over low heat. Stir in sugar, spices and almond flavoring. Whisk the hot cream mixture gradually into the beaten eggs, whisking constantly to keep the eggs from forming grainy lumps.

Pour the mixture into individual, buttered, oven-proof custard cups, and set the custard cups in a shallow pan of hot water. Bake in a 325-degree oven for about 1 hour and 10 minutes, or until a knife inserted in the custard comes out clean, and the top is golden-brown. Cool and chill.

To serve, garnish with fresh, washed violets. (Always make sure, when using edible flowers, to gather them from an area where no one has sprayed chemicals and that nobody you're serving is allergic to them.)

Pub Date: 05/05/99

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