Almond Brittle Cream, Bain-Marie

Ingredients

• 150 g sugar
• 85 g sweet almonds
• 5 count egg yolks
• 4 dl milk

Instructions

1. Chop the peeled almonds to wheat-grain size.
2. Caramelize 110g sugar, add almonds and stir to a cinnamon color; cool on a buttered pan (brittle).
3. Pound the cold brittle very fine with the remaining 40g sugar.
4. Mix in the yolks and milk; pour into a buttered ring mold and cook in a bain-marie.
5. Chill in ice in summer. Double for more than six; boil doubtful milk first.