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French

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a pound of powdered sugar
  2. two cups of rich custard
  3. a pound of blanched almonds
  4. Cream
  5. a pound of fresh butter
Contains EggsMilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Break half a pound of blanched almonds into small pieces, powder them with sifted sugar and brown lightly in the oven;
  2. then pound fine in a mortar.
  3. Cream a quarter of a pound of fresh butter with half a pound of powdered sugar for twenty-five minutes, then mix well with the almonds.
  4. Have ready two cups of rich custard, chilled.
  5. Add this very slowly and carefully to the other ingredients.
  6. Line a plain mould with long lady fingers, bottom and sides, and pour the mixture in.
  7. Stand in a cool place — not on ice — for six hours for the custard to stiffen ;
  8. then unmould and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Sieve