|Granulated sugar||50 Milliliter (1/4 cup)|
|Flour||60 Milliliter (4 tbsp)|
|Hot milk||500 Milliliter (2 cups)|
|Almonds||30 Milliliter (2 Tablespoon)|
Place egg yolks in bowl.
Add sugar and beat well with whisk.
Add flour, mix with whisk, and pour in milk.
Continue mixing until well incorporated.
Stir in almonds and pour mixture into saucepan.
Cook over medium heat, stirring constantly, until mixture reaches boiling point.
Continue cooking 2 minutes or until cream starts to thicken.
Pour cream into bowl and let cool slightly.
Cover with plastic wrap (it must touch surface of cream) and refrigerate until cold.
Use this pastry cream recipe in a variety or dessert dishes.