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.