- In large-sized saucepan, cook the cream, and milk to 45C (113F).
- In a medium-sized bowl, make a dry mix with half the sugar, glucose, milk powder, stabilizer and toasted almonds. Blend this into the hot mixture with an immersion blender or whisk.
- In a medium-sized bowl, whisk the remaining sugar with the egg yolks. Temper the egg yolk