1 cup of almond, peeled and chopped (150 g)
2 tablespoons of butter
3 tablespoons of cornstarch
1/3 cup of apricot jam (60 g)
2 1/2 cups of milk (600 ml)
4 eggs
2 tablespoons of almond liqueur (amaretto)
1 cup of almond, peeled and chopped (150 g)
2 tablespoons of butter
3 tablespoons of cornstarch
1/3 cup of apricot jam (60 g)
2 1/2 cups of milk (600 ml)
4 eggs
2 tablespoons of almond liqueur (amaretto)
In a medium saucepan, bring the almonds and butter to high heat, stirring constantly with a wooden spoon, until golden brown (4 minutes)
Remove from heat and reserve
In a medium bowl, dissolve the cornstarch and apricot jam in milk, add eggs and mix well
Add the almond mixture to the saucepan and cook over high heat, stirring constantly, until a thick cream forms (8 minutes)
Remove from heat and add liqueur
Transfer to a bowl and cover with plastic wrap in direct contact with the surface to prevent formation of pellicle
Let it cool for about 10 minutes
Distribute among six small serving cups, cover with plastic wrap and refrigerate for about 1 hour before serving
357 calories per unit
