This is a crème patissiere with almonds.
1-2/3 cups milk
1 tsp of vanilla extract
4 large egg yolks
1/4 cup of granulated sugar
1/3 cup of flour
1 cup of whipping cream & 2 Tbsp of sugar
- Scald the milk, add vanilla
- Meanwhile stir egg yolks and gradually add sugar until the mixture turns pale yellow.
- Add the flour.
- Slowly add the hot milk, stirring constantly.
- Pour in a saucepan and bring slowly to boiling.
- Work very fast to avoid lumps.