4 large eggs
6 tablespoons of butter
12 egg yolks, strained
1 cup of milk
10 slices of toasted bread
1 1/2 cups of almonds
4 large eggs
6 tablespoons of butter
12 egg yolks, strained
1 cup of milk
10 slices of toasted bread
1 1/2 cups of almonds
Combine sugar with 2 cups of water
Bring to a thick, syrupy consistency over low heat
Remove from heat and whisk in 1 tablespoon of butter
Let cool
Whisk together egg yolks and milk
Add prepared sauce and cook over low heat, stirring constantly, until well heated and slightly thickened
Remove from heat and let cool
Melt remaining butter on toasted bread slices
Place in the oven to toast until golden brown
Let cool
Soak almonds in boiling water for 1 minute
Remove skin and slice lengthwise
Cook almonds in a greased skillet over low heat, stirring constantly, until well toasted
Serve warm or at room temperature
Garnish with toasted bread cubes and caramelized almonds
Serve 15 pieces per serving
Note: Check the consistency of the sauce on the back of the spoon to ensure it's not too runny.
