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Almond Custard

Course Desserts
Cuisine Caribbean
Servings 3
Author Felix (Simply Trini Cooking)


  • 2 eggs
  • ½ cups cream
  • ½ cup sugar
  • 1 ½ tablespoon flour
  • tsp. salt
  • ½ tsp. almond essence
  • 12 almond halves


  • Place about two inches of water in a pot on medium heat.
  • Note: Enough water for the double boiler to sit in.
  • Place the eggs in the double boiler insert. Then place into the pot with water.
  • Beat eggs thoroughly in the double boiler.
  • Mix the milk and almond extract and set aside.
  • Combine the flour, sugar and salt. Set aside.
  • Add the cream to the eggs, stirring constantly with a whisk. Mix well.
  • Remove the double boiler with the cream from the heat. Do not let the cream curdle.
  • Leave the water in the bottom pan to reach boiling point.
  • Add the flour mixture to the cream mixture. Mix well.
  • Return the top pot with the mixture to the bottom pan with the boiling water.
  • Cook over hot water, stirring constantly until mixture coats whisk and is slightly thickened.
  • Remove from hot water at once and pour the mixture into ramekins.
  • You’ll have enough mixture for three ramekins.
  • Let the custard cool, then chill.
  • Garnish with almonds and a sprinkle of cinnamon before serving.