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chocolate almond and amaretti custards

I’ve never been big on pudding but for these little custard pots, I’ll make an exception.

First of all, they are super easy.  If you’re in a pinch for a dessert this recipe contains things you probably have in your kitchen.  Secondly, it all comes together in less than 30 minutes, and can be served at room temperature or cooled in refrigerator.

I usually think of any custard with an egg base which often makes a recipe more complicated.  But here the flour is the thickener and creates the creamy, thick texture that is really smooth.  What’s there not to love?

chocolate almond and amaretti custards

I’ve never been big on pudding but for these little custard pots, I’ll make an exception.

First of all, they are super easy.  If you’re in a pinch for a dessert this recipe contains things you probably have in your kitchen.  Secondly, it all comes together in less than 30 minutes, and can be served at room temperature or cooled in refrigerator.

I usually think of any custard with an egg base which often makes a recipe more complicated.  But here the flour is the thickener and creates the creamy, thick texture that is really smooth.  What’s there not to love?

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Ingredients

Recipe serves: 4
3 tablespoons flour
3/4 cup (60g) sweetened, all natural drinking chocolate powder you can also use 3/4 cup cocoa powder and 1/2 cup sugar
large pinch of salt
1/8 teaspoon almond extract
2 cups (500 ml) whole milk
4 amaretti cookies, crushed
equipment
4 small teacups, glass dessert bowls, or Kilner 4-ounce jars with lids
optional
4 whole amaretti cookies to serve on side of each portion
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chocolate almond and amaretti custards
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  • time
    30 minutes plus cooling
  • serves
    4
  • skill level
    Easy

Ingredients

  • 3 tablespoons flour
  • 3/4 cup (60g) sweetened, all natural drinking chocolate powder
    you can also use 3/4 cup cocoa powder and 1/2 cup sugar
  • large pinch of salt
  • 1/8 teaspoon almond extract
  • 2 cups (500 ml) whole milk
  • 4 amaretti cookies, crushed

  • equipment

  • 4 small teacups, glass dessert bowls, or Kilner 4-ounce jars with lids

  • optional

  • 4 whole amaretti cookies to serve on side of each portion

Directions

1
Done

In a heavy bottom pan, mix together the flour, cocoa, salt until well combined.

2
Done

Set over medium heat, add the milk and almond extract and stir continuously until mixture becomes thick, about 8-10 minutes. Adjust heat lower to avoid boiling, you just want to heat this gently.
3
Done

Remove from heat and let cool for 5 minutes until it thickens more.
4
Done

Evenly distribute the crumbs of 1/2 of an amaretti cookie into serving bowls, then layer in the chocolate custard. Top each with the crumbs of the other amaretti cookie.
5
Done

Serve cooled, or cover and chill in refrigerator up to one day before serving.
6
Done

to serve

Place each cup onto a small plate with spoon, and serve with either one amaretti or biscotti cookie for some added crunch.

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