Creamy Almond Sauce

Creamy Almond Sauce

Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 1/2 cups milk
2 eggs -- beaten
1/4 teaspoon almond extract

Directions:
Heat oven to 350º Grease 11-inch tart pan with removable bottom. Heat
chocolate and margarine in 1-quart saucepan over low heat until melted;
cool slightly. Mix sugar, flour and eggs in large bowl until well blended.
Stir in chocolate mixture; pour into tart pan.
Bake 30 to 35 minutes or until edges are set. Cool completely on wire
rack.
Prepare Chocolate Glaze. Reserve 2 tablespoons for plate design, if
desired. Spread remaining warm glaze over tart, melt white chocolate and
whipping cream; drizzle over warm glaze. Pull knife through glaze for
marble effect. Let stand until glaze is set. remove rim of pan before
serving. Serve with Creamy Almond Sauce.
CHOCOLATE GLAZE:
Heat chocolate and margarine over low heat until melted. Blend in powdered
sugar and water until smooth. Stir in additional boiling water, 1/2
teaspoon at a time, until of drizzling consistency.
CREAMY ALMOND SAUCE:
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in milk. Cook
betty crocker best of baking recipes.txt
over medium heat, stirring constantly, until mixture thickens. Gradually
stir at least half of the hot mixture into eggs; then stir back into hot
mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in
almond extract. Serve warm or chilled. Cover and refrigerate any remaining
sauce.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 11-inch Tart"
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