Almond Custard is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of an egg and cream custard flavoured with almonds pounded to a paste. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Custard.
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This is a classic recipe for a Victorian version of Almond Custard that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Pound eight ounces of blanched almonds with a little rose water; add a quart of cream, and the yolks of twelve eggs well beaten; sweeten to taste, and stir over a slow fire till it becomes thick, but without allowing it to boil.
Almonds, 1/2lb.; rose water few drops; cream, 1 quart; eggs, 12 yolks; sugar to taste.
Modern Redaction
Ingredients:
225g blanched almonds
a few drops of rose water
1.2l cream
12 egg yolks
sugar, to taste
Method:
In a mortar, pound the almonds with a little rose water to form a smooth paste. Turn into a bowl then whisk in the cream. Beat the egg yolks in a separate bowl then whisk into the cream mixture. Transfer to a pan over low heat, sweeten to taste then cook gently until the custard thickens (but do not allow to boil).
Almonds, 1/2lb.; rose water few drops; cream, 1 quart; eggs, 12 yolks; sugar to taste.