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