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Ingredients
- 1 Tbsp. almond paste
- 1 1/4 c. half-and-half
- 1/2 c. sugar
- 1 pch salt
- 2 x egg yolks
- 2 Tbsp. cornstarch
- 1 Tbsp. butter
Directions
- In a nonreactive saucepan, combine the almond paste, 1 c. 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 c. half-and-half. Whisk well. Remove the lowfat milk from the heat and add in some of the warm liquid to the egg mix and mix well. Add in the egg mix back to the simmering lowfat milk and place over the heat. Bring to a boil, and cook for 2 to 3 min, 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. Cold completely. Can be used either at room temperature or possibly chilled.
- This recipe yields about 1 c..
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 447g | |
| Calories 1008 | |
| Calories from Fat 440 | 44% |
| Total Fat 50.25g | 63% |
| Saturated Fat 29.33g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 364mg | 15% |
| Potassium 444mg | 13% |
| Total Carbs 134.38g | 36% |
| Dietary Fiber 0.8g | 3% |
| Sugars 105.55g | 70% |
| Protein 10.39g | 17% |
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