Almond Pastry Cream – a delicious recipe with almond paste, sugar, salt, egg yolks, cornstarch, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
244
kcal
Calories
10
g
Fat
33
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon almond paste, 1 1/4 cups half-and-half, 1/2 cup sugar, 1 salt, and more.
Yes, Almond Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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