Best 7 Almond CrÃme Custard With Raspberries Recipes

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Indulge in a symphony of flavors with our Almond Crème Custard with Raspberries, a delectable dessert that harmonizes the richness of almonds, the velvety smoothness of custard, and the vibrant tang of raspberries. This classic French dessert, also known as Crème Amande aux Framboises, is a testament to the culinary artistry that transforms simple ingredients into an extraordinary confection. Discover the secrets behind this timeless dessert as we unveil the step-by-step process of crafting the almond crème custard, complete with tips for achieving the perfect texture and flavor. Additionally, we'll guide you through creating a luscious raspberry sauce that complements the custard beautifully. Whether you're a seasoned baker or just starting your culinary journey, this recipe is sure to impress with its elegance and delightful taste. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 7 tried and tested recipes!

NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM



No-Churn Almond and Raspberry Swirl Ice Cream image

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.

Provided by Sarah Jampel

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Milk/Cream     Raspberry     Almond     Fruit     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kid-Friendly     Summer

Yield Makes about 2 quarts

Number Of Ingredients 6

3 cups (600 g) fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 (14-oz.) can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Steps:

  • Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
  • Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
  • Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
  • Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
  • Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
  • To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
  • Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

BAKED RASPBERRY CUSTARD



Baked Raspberry Custard image

This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency.

Provided by Sweet Pickles Mom

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 10

3 cups fresh raspberries
¼ cup white sugar
1 ½ cups whole milk
6 large eggs
1 ¼ cups white sugar
1 cup all-purpose flour
2 ½ tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
½ teaspoon kosher salt
¼ cup coarse sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
  • Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
  • Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
  • Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g

RASPBERRY TART WITH ALMOND PASTRY



Raspberry tart with almond pastry image

This tasty tart is the perfect summer dessert for a crowd

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 11

200g plain flour
175g ground almonds
175g golden caster sugar
200g cold butter , diced
1 egg yolk
200ml tub crème fraîche
85g golden caster sugar
½ tsp vanilla essence
juice and zest of ½ lemon
about raspberries
5 tbsp raspberry jam

Steps:

  • Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
  • Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
  • To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium

ALMOND CUSTARD



Almond Custard image

From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 8

3-1/3 cups whole milk, divided
1-1/2 cups sugar
6 egg yolks, beaten
1-1/2 teaspoons unflavored gelatin
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
1/2 cup sliced almonds, toasted

Steps:

  • In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.

Nutrition Facts :

ALMOND CRANBERRY TART



Almond Cranberry Tart image

"Cranberries and currant jelly make a jewel-toned filling for the cookie-type crust of this dessert," notes field editor Billie Moss of El Sobrante, California.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

1-1/4 cups sugar, divided
1 cup finely chopped slivered almonds, toasted
1 cup all-purpose flour
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 envelope unflavored gelatin
1/4 cup water
1 package (12 ounces) fresh or frozen cranberries
1/2 cup red currant jelly
Whipped cream and additional chopped almonds, optional

Steps:

  • In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes. , Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. P;lace on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. , Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 352 calories, Fat 15g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

ALMOND CRUSTED CHERRY CREAM PIE



Almond Crusted Cherry Cream Pie image

This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me

Provided by Schnookie Wookums

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

1 pie crust mix (or make your own)
1/2 cup slivered almonds (finely chopped or ground)
1 (15 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup heavy whipping cream, whipped
1 (21 ounce) can cherry pie filling

Steps:

  • Mix pie crust as directed, but add chopped almonds with water.
  • Prick only the sides of the pie crust and bake as directed.
  • Cool.
  • Combine condensed milk, lemon juice, vanilla, and almond extract.
  • Fold in whipped cream and spoon into cooled pie shell.
  • Spread cherry pie filling over cream filling.
  • Chill.

RASPBERRY & ALMOND TRAYBAKE



Raspberry & almond traybake image

One mixture all whizzed in the food processor makes the base and topping for this bake

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h30m

Yield Cuts into 16-24 slices

Number Of Ingredients 7

250g self-raising flour
50g ground almonds
200g butter , diced
280g golden granulated sugar
50g desiccated coconut
2 medium eggs
350-450g/12oz-1lb fresh or frozen raspberries

Steps:

  • Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
  • Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Use a food processor or blender to grind the almonds until they are very fine. This will help to create a smooth custard.
  • Make sure to use fresh raspberries for the best flavor. If you can't find fresh raspberries, you can use frozen raspberries instead. Just be sure to thaw them before using.
  • If you don't have crème fraîche, you can substitute sour cream or yogurt.
  • Serve the custard immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Almond crème custard with raspberries is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of almond and raspberry flavors is irresistible, and the custard is smooth and creamy. This dessert is sure to be a hit with everyone who tries it.

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