Almond cream filling (the art of fine baking, 1961)

Yield: 1

Measure Ingredient
¼ cup Butter
1 cup Almond paste
1 cup Rich milk or light cream
½ cup Sugar
½ cup Toasted almonds, ground
6 Egg yolks
1 teaspoon Vanilla

Servings: 1

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.

From "The Art of Fine Baking" by Paula Peck, copyright 1961

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