If you can make pudding, you can make my Vanilla Almond Creme. I just created it today, to top my raspberry cheesecake by Tika I’m sure we’ll think of other uses for it later.
2 large egg yolks*
¼ cup sugar
2 TBSP plus ½ tsp cornstarch
Pinch of salt
1 cup ½ and ½
¾ tsp pure vanilla extract
½ tsp pure almond extract
1 tsp butter
In a medium saucepan, combine sugar, cornstarch and salt. Add ½ and ½ and cook over medium heat for four to five minutes, or until thickened. Stir quickly and constantly while cooking or you’ll get lumps. Remove from heat.
In a small bowl (I use a ramekin), beat egg yolks with a fork until well mixed. Tip the pan with your hot mixture over the egg yolks, and slowly pour three or four TBSP into the yolks, mixing quickly and constantly with fork. Do this two more times. This is called tempering the eggs so they don’t begin to cook and turn your mixture lumpy.
Add tempered yolks into hot mixture and continue rapidly stirring with fork. Return to low/medium heat and cook for three or four minutes.
Add Vanilla and Almond extracts and butter. Stir with spoon until incorporated and butter is melted. (If you see any lumps, press the hot mixture through a fine sieve or strainer.) Let cool at room temperature for about 45 min and it will thicken considerably. Place plastic wrap directly on the surface and refrigerate until thickened and chilled thoroughly.
*NOTE: Oh, what to do with the egg whites. I always put them in a small greased dish and microwave them for the dogs. They LOVE their egg white omelets. You could eat it yourself if you wanted, but my puppies deserve it!
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By Tika for CHEW WANNA EAT? 8/11/2015