Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

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ALMOND CREAM CUSTARD

Name: ALMOND CREAM CUSTARD
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 7
Cuisine: Italian
Ingredients: 4 tbs. sugar; 1 tbs. Cape Crystal iota carrageenan; 1 tbs. Cape Crystal kappa carrageenan; 10 1/2 oz. heavy cream; 0.09 oz. almond extract; Sliced almonds

August 9, 2023

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Indulge in the exquisite harmony of flavors and textures with our Almond Cream Custard recipe, a delightful fusion of the classic cream of custard and the velvety essence of almonds. This unique take on the traditional custard with cream presents a luxurious blend that's as luscious as it is captivating. Elevating the essence of custard, this recipe for custard cream introduces the perfect touch of nutty almond undertones, creating a symphony of taste that's bound to enthrall your palate. The secret to achieving the tantalizingly smooth consistency lies in the skillful incorporation of iota carrageenan and kappa carrageenan, ensuring that every spoonful of this custard recipe cream provides a truly unforgettable experience.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

📚 View the complete index of our blog posts

ALMOND CREAM CUSTARD

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

7

Prep Time

20 minutes

Cook Time

40 minutes

Calories

173

Indulge in the exquisite harmony of flavors and textures with our Almond Cream Custard recipe, a delightful fusion of the classic cream of custard and the velvety essence of almonds. This unique take on the traditional custard with cream presents a luxurious blend that's as luscious as it is captivating. Elevating the essence of custard, this recipe for custard cream introduces the perfect touch of nutty almond undertones, creating a symphony of taste that's bound to enthrall your palate. The secret to achieving the tantalizingly smooth consistency lies in the skillful incorporation ofiota carrageenan and kappa carrageenan, ensuring that every spoonful of this custard recipe cream provides a truly unforgettable experience.

Ingredients

4 tbs. sugar
1 tbs. Cape Crystal iota carrageenan
1 tbs. Cape Crystal kappa carrageenan
10 1/2 oz. heavy cream
0.09 oz. almond extract
Sliced almonds

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Directions

STEP 1: In a pot, dry blend the sugar and carrageenans.
STEP 2: Add cream.
STEP 3: Heat on medium high, constantly stirring with a whisk, until boiling.
STEP 4: Add almond extract, and whisk into the mix.
STEP 5: Pour 1 3/4 oz. into each ramekin.
STEP 6: Use a torch to sweep over the surface of the custard to remove any air bubbles.
STEP 7: Set the ramekins on a tray, cover with plastic, and let custard set in refrigerator for 4 or more hours.

Recipe Note

Serving suggestion: Serve warm, up to 140°F for a delicate texture and a more pronounced flavor, or serve chilled for a firm, rich texture.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 173

Amount/Serving % Daily Value

Carbs: 8.1 grams; 3%
Cholesterol: 58 milligrams; 19%
Fat: 15.7 grams; 20%
Fiber: 0 grams; 0%
Protein: 0.9 grams
Saturated Fat: 15.7 grams; 20%
Sodium: 16 milligrams; 1%
Sugar: 7 grams
Vitamin D: 22 micrograms; 100%
Calcium: 28 milligrams; 2%
Iron: 0 milligrams; 0%
Potassium: 32 milligrams; 1%

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