| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | c | Almond paste |
| 1 | c | Rich milk or light cream |
| 1/2 | c | Sugar |
| 1/2 | c | Toasted almonds, ground |
| 6 | Egg yolks | |
| 1 | ts | Vanilla |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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