Almond Cream

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients U.S. Metric
Crème anglaise



  1. Make the crème anglaise: Heat the milk, vanilla bean, and half the sugar until simmering. Meanwhile, whip the egg yolks with the remaining sugar. Gradually beat in the hot milk, then return to the heat and cook until just thickened enough to coat a spoon.
  2. Stir in the marzipan in small pieces until smooth.
  3. Soften the