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. Serve chilled.
Recipe Emeril Lagasse
