Almond Marzipan Cream (Frangipane)
Submitted by Jade
Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
30 minThis cooked almond custard starts with eggs and milk thickened over gentle heat like classic pastry cream.
Ground almonds fold into the mixture gradually along with sugar, creating a thick, nutty custard that sets firm when chilled.
Poured into an oiled dish and cooled completely, the frangipane cuts into neat squares that make elegant finger food for holiday gatherings.
Pro Tips
- Whisk constantly while cooking to prevent the custard from curdling or forming lumps
- Add sugar and almonds little by little so they incorporate smoothly without clumping
- Oil the baking dish generously for clean release after chilling
- Chill completely until very firm before attempting to cut into squares
Ingredients
Directions
You will need 2 bowls, a saucepan, and a baking dish . Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs.
Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little.
When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
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