Almond Cream Filling
.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | cup |
almond paste
|
*
|
| 1 | cup |
light cream (half&half)
or rich milk |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
almonds
toasted and ground |
|
| 6 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 237 | ml |
almond paste
|
*
|
| 237 | ml |
light cream (half&half)
or rich milk |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
almonds
toasted and ground |
|
| 6 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream butter until it is soft. Add almond paste a little at a time, alternating with milk.
Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens.
Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
