1 tablespoon
almond paste
1 1/4 cups
half-and-half
1/2 cup
sugar
Pinch salt
2 egg yolks
2 tablespoons
cornstarch
1 tablespoon
butter
In a nonreactive saucepan, combine the almond paste, 1 cup half-and-half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer. In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup half-and-half. Whisk well. Remove the milk from the heat and add some of the hot liquid to the egg mixture and mix well. Add the egg mixture back to the simmering milk and place over the heat. Bring to a boil, and cook for 2 to 3 minutes, whisking constantly. Remove from the heat and stir in the butter. Pour into a bowl and place a piece of plastic wrap directly on top of the pastry cream. Cool completely. Can be used either at room temperature or chilled.
Yield: about 1 cup