From Sandi's Recipe File - French Almond Custard Fondue

Presents

"French Almond Custard Fondue"

Recipe Source:
Fondues (Card 24)
from The Betty Crocker Recipe Card Library

Serving Size: Makes 2 cups

Amount Ingredient

1/2 cup sugar

1/2 teaspoon salt

2 tablespoons cornstarch

2 cups light cream or milk

2 egg yolks, slightly beaten

1 tablespoon butter or margarine

2 teaspoons almond extract

Dippers: cherries, grapes, pineapple chunks, brownie squares, fruitcake squares

Preparation Instructions:

In saucepan, mix sugar, salt and cornstarch. Gradually stir in cream. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and almond extract. Pour into dessert fondue pot to keep warm. Swirl dippers in fondue. 2 cups.
Dippers: Alternate cherries, grapes, pineapple chunks, brownie squares, and fruitcake squares on skewers.

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