Frangipane Custard Cream Recipe
Ingredients
| Egg | 1 | |
| Egg yolks | 3 | |
| Granulated Sugar | 125 Milliliter | |
| 15 ml flour, all purpose | ||
| Milk | 310 Milliliter | |
| Ground almonds | 180 Milliliter | |
| Butter | 15 Milliliter | |
| Orange | 10 Milliliter | |
| Rum extract | 5 Milliliter | |
Directions
Beat the egg, egg yolks, sugar and flour together until very smooth.
Mix the milk and almonds together in a sauce pan, bring to a boil.
Remove from heat and steep 10 minutes.
Sieve the almonds from the milk and mix into the eggs.
Pour the milk slowly into the eggs stirring.
Place in a double boiler and cook sauce until thick.
Remove from heat and blend in the butter and extract.
Use to fill cakes when cold, serve hot or cold over fruit, or with frozen desserts.
Mix the milk and almonds together in a sauce pan, bring to a boil.
Remove from heat and steep 10 minutes.
Sieve the almonds from the milk and mix into the eggs.
Pour the milk slowly into the eggs stirring.
Place in a double boiler and cook sauce until thick.
Remove from heat and blend in the butter and extract.
Use to fill cakes when cold, serve hot or cold over fruit, or with frozen desserts.
Chef
