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This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

"Almendrado, an almond meringue pudding, is a light Mexican dessert resembling the Mexican flag. You might call this their national dessert".


1 envelope unflavored gelatin
1/4 C. cold water
5 egg whites
1/4 tsp. salt
3/4 C. sugar
1 tsp. almond extract
1/2 C. coarsely chopped blanched almonds
Green and red food coloring

Custard Sauce:
5 egg yolks
1/2 C. cold milk
1/2 C. sugar
1 tsp. vanilla extract
Salt, to taste
1 1/2 C. milk

  • Soften gelatin in cold water for 5 minutes, then dissolve in top of double boiler. Chill until mixture begins to thicken.
  • Beat egg whites until stiff.
  • Add salt and sugar gradually, beating until mixture holds peaks.
  • Beat in chilled gelatin, almond extract and half the almonds.
  • Divide into 3 equal parts. Leave one part white, tint one green and the other pink.
  • Sprinkle remaining almonds over the bottom of a wet 2-quart loaf pan.
  • First spread green layer, then white layer, then pink layer.
  • Chill until firm.
  • Unmold Almendrado and serve in slices with custard sauce.
  • Garnish with extra almonds.

Custard Sauce:

  • Beat egg yolks with 1/2 cup milk, sugar, vanilla extract and salt.
  • Scald 1 1/2 cups milk in top of double boiler.
  • Gradually stir egg mixture into scalded milk and cook until mixture coats a metal spoon.
  • Pour at once into a cold bowl.
  • Chill until serving time.