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Almond Custard with Litchis
(Hsing-Jen-Tou-Fu — China)
3/4 cup water
1/4 cup granulated sugar
1 envelope unflavored gelatine
1 cup milk
1 teaspoon almond extract
2 (11 ounce) cans litchis, with syrup
Heat water, sugar and gelatine to boiling, stirring occasionally, until sugar and gelatine are dissolved. Remove from heat. Stir in milk and almond extract.
Pour into 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 4 hours.
Cut gelatine custard into 1-inch diamonds or squares.
Place litchis in serving bowl; arrange custard around fruit.
Yield: 4 to 6 servings