| Calories | 391 |
Fiber | 1.5 g |
| Fat | 26.5 g |
Cholesterol | 175 mg |
| Sat Fat | 13.3 g |
Sodium | 231 mg |
| Mono Fat | 9.3 g |
Calcium | 106 mg |
| Poly Fat | 2.0 g |
Magnesium | 41 mg |
| Protein | 8 g |
Potassium | 231 mg |
| Carb | 33 g |
Vitamin E | 2.5 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings 8-16
1 cup chopped almonds
Custard Sauce
1 cup heavy cream
4 (1 oz. each) semisweet chocolate squares
2 /3 cup sugar
5 eggs, separated
1/2 cup butter
2 tsp. vanilla
1/4 tsp. almond extract
2 cups firm-textured, fresh bread crumbs
1/4 cup seedless raspberry jam
Spread almonds in shallow pan. Toast at 350 degrees Fahrenheit, about 10 minutes or until almonds are a light, golden brown, stirring once or twice; cool. Prepare Custard Sauce; chill. Butter 8 (one cup capacity) baking dishes or custard cups. Sprinkle 1/4 cup almonds into baking dishes and sprinkle with 1 Tbs. sugar; set aside. Heat cream to simmering in small saucepan. Place chocolate in food processor bowl using metal blade and chop finely. Pour heated cream into food processor and blend until chocolate is melted and smooth. Blend in 1/3 cup sugar, egg yolks, butter, vanilla and almond extract. Process smooth. In large bowl, combine remaining 3/4 cup almonds and bread crumbs. Stir in chocolate mixture, mixing well. Beat egg whites until soft peaks form. Gradually beat in remaining 1/3 cup sugar; continue beating until egg whites are glossy and stand in stiff peaks. Stir 1/4 egg white mixture into chocolate mixture to soften. Fold in remaining egg whites. Spoon into prepared baking dishes. Place dishes in large baking pan and add enough warm water to reach halfway up sides of dishes. Bake at 350 degrees Fahrenheit, 50 to 60 minutes or until pudding is set and cake tester comes out with only a few crumbs on it. Remove baking dishes from water; place on wire rack; cool 10 minutes. To serve, spoon Custard Sauce onto each dessert plate. Heat jam and drizzle jam over custard sauce. Remove pudding from dishes and place on custard.
Custard Sauce: In a large bowl beat 4 egg yolks with 1/3 cup sugar until the sugar dissolves and the mixture is light colored, about 3 minutes. Heat 2 cups half and half in saucepan. Gradually blend into egg yolk mixture. Return mixture to saucepan. Heat over low heat, stirring constantly until custard is thick enough to coat the back of a spoon (instant thermometer should register 180 degrees Fahrenheit). Do not boil.
