Friday, June 28, 2013


I've been asked to copy the recipe for Julie Child's Frangipane (almond custard) and before trying to type it out, I went on a search and found it on Katie's blog (link below).

Recipe copied from

Note: I used to find "ground almonds" ready packaged but couldn't find it this time around (busy making Mille-feuille for this weekend) so I just took some crushed almonds and put them in the blender until they were powdery.

This takes a little effort and a bit of "on-the-stove-off-the-stove" maneuvering to keep it from burning if you use an electric stove and the temperature doesn't come down quickly enough but just keep it going (build those arm muscles!!)

Frangipane (Almond custard filling)
1 egg
1 egg yolk
3/4 cup granulated sugar
1/3 cup flour
1 cup boiling milk
3 Tb butter
2 tsp vanilla extract
1/4 tsp almond extract (optional - I find it gives it a bit of a strong flavor but that's ok if that's your thing)
1/2 cup pulverized macaroons or pulverized almonds
Directions:  Beat the egg and egg yolk in he mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon.  Beat in the flour.  Then beat in the boiling milk in a thin stream of droplets.  Pour into saucepan and set over moderate heat.  Stir slowly with the (hand) whisk, reaching all over the bottom of the pan.  When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste.  Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly.  Be careful the custard does not scorch on the bottom of the pan.  Off heat, beat in the butter, then the flavorings and macaroons or almonds.  If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface.  Frangipane will keep for a week under refrigeration, or may be frozen.