Frangipane after Supper

Frangipane after Supper keeps the shopping list focused on butter — room temperature, sugar, and almond flour. It serves 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

• 9 tablespoons butter — room temperature
• 3/4 cup sugar
• 1 1/4 cup almond flour
• 1 1/2 large eggs
• 4 teaspoon cornstarch
• 1 tablespoon rum — optional

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar together until light and fluffy.
2. Put the eggs slowly in several additions, beating well after each addition until fully incorporated before adding more.
3. Add the almond flour and cornstarch then mix until well combined and smooth.
4. Put the rum, if using, and mix until the mix just comes together.
5. Use immediately or move it onto an airtight container and refrigerate. Frangipane must be baked before eating.

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 Hazelnut Cream after Supper and Crème Caramel after Supper.