How to Make It:
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 50 g 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 four or more hours.
Serving suggestions: Serve warm, up to 140 °F / 60 °C, for a delicate texture and a more pronounced flavor, or serve chilled for a firm, rich texture.
