1 cup of blanched and sliced almonds (150g)
2 tablespoons of butter
3 tablespoons of cornstarch
1/3 cup of powdered sugar (60g)
2 1/2 cups of milk (600ml)
4 large egg yolks
2 tablespoons of almond extract (amaretto)
1 cup of blanched and sliced almonds (150g)
2 tablespoons of butter
3 tablespoons of cornstarch
1/3 cup of powdered sugar (60g)
2 1/2 cups of milk (600ml)
4 large egg yolks
2 tablespoons of almond extract (amaretto)
In a medium saucepan, combine the almonds and butter over high heat
Stir constantly with a wooden spoon until golden brown (4 minutes)
Remove from heat and reserve
Melt the cornstarch and powdered sugar in a medium bowl with the milk
Add the egg yolks and mix well
Add to the saucepan with the almond mixture and cook over high heat, stirring constantly, until thickened (8 minutes)
Remove from heat and add the almond extract
Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming
Let it cool for about 10 minutes
Distribute among six small serving cups, cover with plastic wrap, and refrigerate for at least 1 hour before serving
357 calories per serving
