Almond Cream

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Crème anglaise

Method

Procedure

  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