Italian Sauces Recipes - Frangipane Custard (Budino di Crema alla Mandorla) Recipe

Ingredients  

• 300 ml/1 1/4 cups milk

• 1 vanilla pod

• 2 whole eggs plus 2 egg yolks

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 30 ml/2 tbsp plain (all-purpose) flour

• 40 g/3 tbsp butter

• 75 g/3 oz/3/4 cup ground almonds

• 2.5 ml/1/2 tsp almond essence (extract)

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Method:

1. Heat the milk to almost boiling point with the vanilla pod. Remove from the heat and set aside to cool.

2. Beat the eggs, egg yolks and sugar together for 5 minutes until the mixture is pale and thick.

3. Stir in the flour. Remove the vanilla pod from the milk and gently pour on to the egg mixture, gently stirring constantly.

4. Pour the mixture back into the saucepan. Place over a low heat and bring the mixture to the boil and cook for 2 minutes, stirring all the time.

5. Remove the pan from the heat and beat until smooth. Beat in the butter, ground almonds and the almond essence.

6. The custard is now ready to use.