Almond cream dessert recipe

This almond cream dessert is typical in some Spanish towns. On this occasion we have made it with almonds already ground and prepared for confectionery, although in the past it was made by splitting, peeling and crushing the whole almonds. Today, it is easier for us to find ready-made almonds and make a nutritious almond cream dessert without empty calories.

This recipe for almond cream for dessert, made with milk, fresh egg yolks and almonds, simply with the care of cooking it over low heat, we get a kind of custard with a subtle flavor of almonds and flavored desserts of yesteryear. In this article, we tell you the step by step of its elaboration with photos, tricks and advice so that you have sweet, smooth and very rich almond creams.

Ingredients to make Almond Cream for Dessert:

• 750 milliliters of milk
• 75 grams of ground almonds
• 6 egg yolks
• 125 grams of sugar
• 1 tablespoon cornstarch
• 25 milliliters of Cointreau, Kirsch, almond liqueur.
• For decoration:
• 75 grams of filleted almond
• 1 tablespoon brown sugar

How to make Almond Cream for Dessert:

1. To make the homemade almond cream for dessert, put the milk together with the ground almonds in a saucepan, stir and put it on the heat until it is very hot.
2. We can use skimmed milk and if we don’t have ground almonds, we can crush whole and peeled almonds and add it to the milk.
3. While the milk with the almonds is heating up, we put the yolks with the sugar and cornstarchin a bowl and beat until the yolks are whitish and without any lumps.
4. Since we don’t need the egg whites for this preparation, we can freeze them, they will last several months in the freezer.
5. Once the milk is hot, pour a scoop of the milk into the mixture of yolks with sugar and cornstarch, and stir immediately so that the yolks do not curdle.
6. Pour another scoop and mix.
7. Add the egg yolks to the rest of the milk and place over low heat, stirring constantly so that the cream does not stick to the bottom of the saucepan.
8. Let it boil for a few minutes until the almond cream dessert thickens a bit.Add the liquor, stir and cook for two or three more minutes.
9. If the sweet almond cream is going to be drunk by children, it is better not to add the liquor.
10. Remove the cream from the heat and pour into six dessert glasses. Let cool and store in the fridge until completely cool.
11. To garnish the creams, put the sliced ​​almonds and brown sugar in a pan, stir from time to time until the almonds caramelize a bit. Reserve until serving time
12. When serving, sprinkle the caramelized sliced ​​almond son the almond cream desserts. I have also decorated them with some truffles from the purchase and a little sprinkled cocoa powder, but the latter is optional.
13. It is preferable to garnish the almond cream for dessert at the end, so that the nuts do not become soft. Reserve in the fridge until consumption.