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Category: Baked Goods/Pastries
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Almond Pastry Cream
Ingredients:
0 Servings
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1 Tbl almond paste
1 1/4 cups half-and-half
1/2 cup sugar
1 pinch salt
2 egg yolks
2 Tbl cornstarch
1 Tbl butter
Method of Preparation:
In a nonreactive saucepan, combine the almond paste, 1 cup half-and- half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer. In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup half-and-half. Whisk well. Remove the milk from the heat and add some of the hot liquid to the egg mixture and mix well. Add the egg mixture back to the simmering milk and place over the heat. Bring to a boil, and cook for 2 to 3 minutes, whisking constantly. 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. Cool completely. Can be used either at room temperature or chilled. This recipe yields about 1 cup. Source: "EMERIL LIVE with Emeril Lagasse - (Show # EM-1D20) - from the TV FOOD NETWORK" S(Formatted for MC5): "08-06-2000 by Joe Comiskey - " Yield: "1 cup" |
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