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 California Burnt-Almond Cream

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Age : 50
Registration date : 2008-09-25

California Burnt-Almond Cream Empty
PostSubject: California Burnt-Almond Cream   California Burnt-Almond Cream EmptyOctober 10th 2011, 7:12 pm

California Burnt-Almond Cream

Speaking Californian, this is "Aamand Cream" (a as in apple, not
as in car). California is known for producing almonds, and brandy,
l/2 cup chopped almonds
2 cups heavy cream
6 tablespoons brown sugar
Vs teaspoon salt
1 egg yolks
1 tablespoon California brandy
Brown sugar for glaze

Place the almonds in a heavy skillet over low heat. Stir and toast
until pale golden brown. Set aside. Have ready a shallow, heatproof
earthernware or glass dish for setting and serving the cream.
In a saucepan, combine the heavy cream with the brown sugar
and salt. Heat to a simmer. In a bowl, beat the egg yolks; whisk in the
hot cream and the brandy. Place the bowl over boiling water, or
transfer mixture to the top of a double boiler, and cook, stirring, until
thickened. It should be smooth and about the thickness of cream
sauce. Stir in the toasted almonds. Turn into the serving dish. Cover
and chill at least 12 hours.
About 1 hour before serving, sift additional brown sugar over the
top of the custard in a thin, even layer. It should be about 1/4 inch
thick. Preheat the broiler and place the dish under the broiler, about
4 inches from source of heat, until the sugar melts and just begins to
brown. Chill, uncovered, until ready to serve. The melted sugar will
harden to a thin, icelike glaze that has to be cracked with a sharp rap
of a spoon. Spoon some of the glaze with the custard into each serving

A hungry stomach seldoms scorns plain food.
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