Spanish Almond Cream Recipe

Cooking Directions

• STEP 1.In a saucepan, heat the milk over medium heat until it starts to simmer.
• STEP 2.In a separate bowl, whisk together the sugar and eggs until well combined.
• STEP 3.Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• STEP 4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• STEP 5.Remove from heat and stir in the ground almonds.
• STEP 6.Pour the mixture into individual serving dishes and let it cool to room temperature.
• STEP 7.Refrigerate for at least 2 hours, or until set.
• STEP 8.Garnish with toasted almonds or a sprinkle of cinnamon before serving.

Cooking Tips

• Make sure to whisk the egg mixture constantly while pouring in the hot milk to prevent curdling.
• Toasting the almonds before garnishing adds a nice crunch and enhances the flavor.
• For a smoother texture, you can strain the mixture before pouring it into the serving dishes.

Storage and Serving

• Store the Spanish Almond Cream in the refrigerator for up to 3 days.
• Serve chilled as a dessert or a sweet treat after a meal.
• You can also serve it with fresh fruits or a drizzle of honey for added sweetness.