Little Cups

Ingredients

• g sugar
• g sweet almonds
• count egg yolks
• dl water
• orange-flower water
• ground cinnamon

Instructions

1. Peel and toast the almonds to a hazelnut color, pound very fine, set aside.
2. Boil the sugar with the water 1-2 minutes without coloring; cool to lukewarm.
3. Add the yolks one or two at a time over very low heat, stirring constantly in one direction until thickened.
4. Whisk from the bottom up until the yolks pale and the mixture is a thick cream.
5. Add orange-flower water and the almonds; pour into small cups and top each with a pinch of cinnamon. Serves ten.