Almond Crunch Custard
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- COOK TIME
- 50 Min
Wait, does this recipe for Almond Crunch Custard belong with dessert or pasta? The only way to know for sure is to taste it. Okay, here's a hint: you'll love it at the end of a meal.
What You'll Need:
- 1/2 cup uncooked orzo
- 2 eggs
- 1 cup milk
- 1/2 cup packed light brown sugar, divided
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) plus 1 tablespoon butter, softened, divided
- 1 1/2 teaspoons vanilla extract
- 1/2 cup slivered almonds
What To Do:
- Preheat oven to 350 degree F. Coat a 9" deep-dish pie plate with cooking spray.
- Cook orzo according to package directions; set aside.
- In a blender, combine eggs, milk, 1/4 cup light brown sugar, the granulated sugar, flour, 1/4 cup butter, and the vanilla; blend on medium speed for 1 to 2 minutes. Place mixture in a large bowl then fold in cooked orzo and pour into prepared pie plate. Bake for 40 minutes, or until set.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup light brown sugar and 1 tablespoon butter, and the slivered almonds. Sprinkle over the custard and broil 2 to 3 minutes, until bubbly and golden. Let cool before serving, or cover and chill until ready to use.
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