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.
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