This dessert almond cream is typical in some Spanish locations. On this occasion we have done it with almond already ground and prepared for pastry, although formerly it was being broken, peeling and crushing the entire almonds. Nowadays, we have more ease to find already prepared almond and make a nutritious almond cream dessert and out of empty calories. This slope of dessert almond cream, made with milk, fresh and almond egg yolks, simply with the Mimo to cook it over low heat, we got a kind of custard with a subtle flavor to almonds and with a taste of desserts of yesteryear. In recipes, we tell you the step by step of its elaboration with photos, tricks and advice so that you have sweet, soft and very rich almond creams.
| 🚻 6 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make dessert almond cream: |
| 750 milliliters of milk 75 grams of ground almond 6 egg yolks 125 grams of sugar 1 tablespoon of maicena 25 milliliters of cointreau, kirsch, almond liquor … for the decoration :: 75 grams of fillet almond 1 tablespoon of sugar brown sugar |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make dessert almond cream:
1. To make the homemade almond cream, we put in a saucepan the milk together with the ground almond, stir and put it on the fire until it is very hot.
Trick: We can use skim milk and if we don have ground almond, we can crush whole and peeled almonds and add it to milk.
2. While the milk with the almonds are heated, we put in a bowl the yolks with the sugar and the cornfield and beat until the whitish yolks are and without any grumo.
Trick: As we do not need the clear ones for this preparation, we can freeze them, they will endure several months in the freezer.
3. Once the milk is hot, we pour a cacito of the milk in the mixture of yolks with sugar and cornstarch, and then stir so that the yolks do not curdle. Lets pour another cacito and mix.
4. We incorporate the yolks into the rest of the milk and put on the soft fire stirring constantly so that the cream is not stuck in the bottom of the saucepan. Let boil a few minutes until the almond cream dessert thickens a little.
5. Add the liquor, stir and let cook two or three more minutes.
Trick: If the sweet almond cream will be taken by children, not to add the liquor.
6. Remove the cream from the heat and pour into six glasses for desserts. Let cool and reserve them in the fridge until they cool at all.
7. To decorate creams, we put in a pan the fillet almonds and the brown sugar, we remove from time to time until the almonds are caramelized a little. We reserve until serving.
8. When serving, we sprinkle the caramelizing fillet almonds in almond cream desserts. I have also adorned them, with some purchase truffles and some cocoa powder sprinkled, but the latter is optional.
9. It is preferable to decorate dessert almond cream at the end, so that the nuts do not get soft. Reserve in the fridge until its consumption. Other desserts with ttradational nuts of Spain are the toledo mazapanes or the almond panellets that you can also try on another occasion. And if you liked the recipe, I also invite you to visit my blog target = _blank re = NOFOLW class = outboundcakes for you.
