Almendrado, an almond meringue pudding, is a light Mexican dessert resembling
the Mexican flag.
1 envelope unflavored gelatine
1/4 cup cold water
5 egg whites
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds
Green and red food coloring
5 egg yolks
1/2 cup cold milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Salt, to taste
1 1/2 cups milk
Pudding: Soften gelatine in cold water for 5 minutes, then dissolve in top of double boiler.
Chill until mixture begins to thicken.
Beat egg whites until stiff. Add salt and sugar gradually, beating until mixture
holds peaks. Beat in chilled gelatine, almond extract and half the almonds. Divide
into 3 equal parts. Leave one part white, tint one green and the other pink. Sprinkle
remaining almonds over the bottom of a wet 2-quart loaf pan. First spread green
layer, then white layer, then pink layer. Chill until firm.
Unmold Almendrado and
serve in slices with custard sauce. Garnish with extra almonds.
Custard Sauce: Beat egg yolks with 1/2 cup milk, sugar, vanilla extract and salt. Scald 1 1/2
cups milk in top of double boiler. Gradually stir egg mixture into scalded milk
and cook until mixture coats a metal spoon. Pour at once into a cold bowl. Chill
until serving time.