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Receta Almond Pastry Cream
by Global Cookbook

Almond Pastry Cream
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Ingredientes

  • 1 Tbsp. almond paste
  • 1 1/4 c. half-and-half
  • 1/2 c. sugar
  • 1 pch salt
  • 2 x egg yolks
  • 2 Tbsp. cornstarch
  • 1 Tbsp. butter

Direcciones

  1. In a nonreactive saucepan, combine the almond paste, 1 c. half-and-half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
  2. In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 c. half-and-half. Whisk well. Remove the lowfat milk from the heat and add in some of the warm liquid to the egg mix and mix well. Add in the egg mix back to the simmering lowfat milk and place over the heat. Bring to a boil, and cook for 2 to 3 min, whisking constantly.
  3. Remove from the heat and stir in the butter. Pour into a bowl and place a piece of plastic wrap directly on top of the pastry cream. Cold completely. Can be used either at room temperature or possibly chilled.
  4. This recipe yields about 1 c..
  5. Yield: 1 c.