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1
In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
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2
In a medium pot, bring the milk and vanilla bean to a gentle boil.
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3
Pour about half of the milk mixture over the eggs whisking constantly.
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4
Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes.
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5
Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
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6
Remove the pot from the stove and whisk in the marzipan.
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7
Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap.
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8
Place the tray in the refrigerator to cool.
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9
In a medium skillet over low heat, melt the granulated sugar.
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10
Spray a tray with a light coating of nonstick spray.
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11
Spray the end of a wooden spoon as well.
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12
When the sugar turns light brown, add the almonds and stir to coat them with the sugar.
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13
Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
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14
When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl.
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15
Whisk until it is smooth.
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16
In another medium bowl, toss the strawberries and brown sugar together.
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17
Place 4 to 6 glasses on a flat surface.
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18
Begin by spooning a thin layer of almond cream in the bottom of each.
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19
Sprinkle with a few almonds.
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20
Add a layer of the whipped cream.
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21
Top with a layer of strawberries.
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22
Repeat the layers until the glasses are full.
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23
Refrigerate for a while before serving or enjoy immediately.
