Almond Cream for the Dessert Plate

Almond Cream for the Dessert Plate is filed under Custards and built around butter, almond paste packed, and Eggs. Plan on 6 people.

Count on 10 minutes of prep, about 10 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½ cup butter
• 1 cup almond paste packed
• 1 1/2 Large Eggs
• 5 teaspoons cornstarch
• 1 tablespoon dark rum

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, beat the butter until soft and smooth.
2. Add the almond paste and beat on low until the lumps begin to break down, then increase to high and beat until the mixture looks smooth and uniform, like creamed butter and sugar.
3. With the mixer running, add the eggs slowly in several additions, beating well after each addition until fully incorporated.
4. Put the cornstarch and mix until no dry streaks remain.
5. Add the rum then mix to combine.
6. Use immediately or move it onto an airtight container and refrigerate until ready to use.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Custards, open Banana Pudding after Supper and Caramel Pudding after Supper.