Almond Custards With Almond Milk (Biancomangiare) Recipe

• 8 sht gelatin
• 6 1/2 c. whole lowfat milk Zest of 2 lemons
• 1/2 lb blanched skinless almonds
• 2 c. sugar divided
• 1 c. heavy cream very cool
• 2 Tbsp. almond oil
• 1 Tbsp. vanilla extract
• 1 whl egg plus
• 4 x egg yolks
• 1 x pomegranate seeds removed from pith and skin
• 10 x six-oz flan molds

1. Place the gelatin leaves in 2 c. of cool water and set aside.
2. Place the lowfat milk and lemon zest in a non-reactive pan over medium-high heat.
3. Place the almonds in a food processor, grind to a pwdr and pour into the heating lowfat milk.
4. Bring the lowfat milk and almonds to a boil, remove from heat, cover and let stand 20 min.
5. Line a conical sieve with cheesecloth and strain the lemon zest and almond solids from the lowfat milk, pressing with the back of a spoon to remove all of the liquid.
6. Set aside 1 1/2 c. of the flavored lowfat milk for the sauce and place the remaining lowfat milk, 1 1/2 c. of the sugar and the soaked gelatin leaves into a saucepan and bring just to a boil, stirring constantly.
7. Remove from the heat immediately and allow to cold to room temperature.
8. Grease the flan molds with the almond oil and set aside.
9. Whip the cream to soft peaks and fold the cooled almond lowfat milk into the whipped cream.
10. Spoon the almond lowfat milk mix into the greased flan molds so which they"re 90 percent full, and chill at least 4 hrs.
11. Meanwhile, crack the Large eggs and beat together the egg and the yolks.
12. Add in the egg mix to the remaining 1 1/2 c. flavored lowfat milk, and add in the remaining 1/2 c. sugar.
13. Place over medium heat and, stirring constantly, heat to a high simmer, 175 degrees.
14. Remove from heat, pour through a strainer into a small bowl and chill 1 hour.
15. To serve, dip the molds upright into a bowl of warm water, without allowing any water to go over the edge into the mold, and carefully invert onto a large plate.
16. Whisk the sauce to loosen it and pour over the custards into the plate.
17. Garnish with pomegranate seeds and serve.
18. This recipe yields 10 servings.

gelatin, milk, almonds, sugar, heavy cream very cool, almond oil, vanilla, egg, egg yolks, pomegranate seeds removed from, molds

Taken from cookeatshare.com/recipes/almond-custards-with-almond-milk-biancomangiare-63710 (may not work)