Creamy Almond Sauce
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
teaspoon almond extract
Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into eggs; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in almond extract. Serve warm or chilled. Immediately cover and refrigerate any remaining sauce after serving.
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