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Easy
Try this because it’s worth it—in fact it will be pronounced delicious.
Blanch the almonds, dry them, and crush them in a mortar until very fine with a spoonful of the sugar.
Make a béchamel with the butter, flour, and hot milk. Before removing it from the fire stir in the crushed almonds, the sugar, and the vanilla sugar. Once it has cooled, add the eggs, first the yolks and then the whites, beaten until stiff. Grease an ovenproof bowl with butter, pour in