Almond custard cream is a delicious cream made starting from homemade almond paste. In this way, we will obtain a product that is unparalleled and certainly cheaper than buying ready-made almond paste.
With this versatile paste for preparing desserts, you can not only make the cream in question, but also ice creams, various types of sweets, and of course, it will also be delicious simply spread on a slice of bread.
Almond custard cream will also be perfect for filling various types of tarts, tartlets, soft stuffed pastries, and last but not least … cakes.
Just like a filling for a delicious almond cake, I use it in one of my recipes that I recommend you try “birthday cake with cream and almonds”, but in the meantime make this cream, I insist!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 443.93 (Kcal)
- Carbohydrates 52.76 (g) of which sugars 39.06 (g)
- Proteins 9.21 (g)
- Fat 23.81 (g) of which saturated 3.60 (g)of which unsaturated 15.68 (g)
- Fibers 3.32 (g)
- Sodium 6.34 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups whole milk
- 4 egg yolks
- 2/3 cup sugar
- 1/2 cup cornstarch
- 2 1/2 tbsps potato starch
- 11 oz almond paste
- 3 1/2 oz fresh whipping cream (unsweetened)
- almond flavoring (1/4 of the bottle)
- Half pod vanilla (or half a sachet of vanillin)
- 5 oz almonds (peeled)
- 2/3 cup sugar
- 3 tbsps water
Tools
- Pan non-stick base diameter 9 inches
- Blender or mixer
- Small pot diameter 7 inches
- Wooden spoon
- Electric whisks
Steps
Start by preparing the almond paste, for this we will need blanched almonds.
If you need to skin them, just soak the nuts in a bowl of boiling water for at least 5 minutes. Then drain and peel them.
Put a large non-stick pan on the heat with sugar and water inside and over high heat, wait for the sugar to dissolve.
At this stage, do not stir.
When the sugar turns golden, after about 5 minutes, add the almonds and stir, lowering the heat slightly.
Wait for all the sugar to melt and the almonds to be caramelized.
At this point turn off the heat and pour everything onto parchment paper placed on a baking sheet or a marble slab.
Spread out the almonds and when cold, blend them in the mixer after breaking the large pieces into smaller parts.
Blend with frequent pauses for about 10 minutes or even less, until a thick amber cream is obtained.
Now prepare the almond custard cream by beating the egg yolks with the sugar.
Then add the potato starch and cornstarch and incorporate these powders with a hand whisk, adding the milk little by little.
Scent with half a vanilla pod (or half a sachet of vanillin) and a quarter of an almond flavoring bottle, then place on the heat at medium flame.
Stir all the time with a wooden spoon or hand whisk and turn off only when it reaches boiling.
Transfer the cream to a bowl and let it cool with cling film in contact.
To prevent granulation of the cream without resorting to cling film, immerse the base of the bowl containing the cream in a larger container with cold water (to cool it down quickly) and stir very often until the temperature almost matches room temperature.
In the meantime, whip the amount of cream provided in the recipe.
When the cream is cold, add the whipped cream and 300 g of almond paste and work with the electric whisks just long enough for the final product to be well homogeneous and velvety in appearance.
The almond custard cream is now ready to be used.
The almond paste can be stored for a few months in a sterilized airtight container kept in the fridge. It can also be frozen.
The almond cream can be stored in the fridge for a couple of days, closed in an airtight container.
The almond cream can be stored in the fridge for a couple of days, closed in an airtight container.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
