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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