California burnt-almond cream
Instructions:
-
Speaking Californian, this is "Aamand Cream" (a as in apple, not as in car). California is known for producing almonds, and brandy, too.
- 1⁄2 cup chopped almonds;
- 2 cups heavy cream;
- 6 tablespoons brown sugar;
- 1⁄8 teaspoon salt;
- 1 egg yolks;
- 1 tablespoon California brandy;
- Brown sugar for glaze.
- Place the almonds in a heavy skillet over low heat. Stir and toast until pale golden brown. Set aside. Have ready a shallow, heatproof earthernware or glass dish for setting and serving the cream.
- In a saucepan, combine the heavy cream with the brown sugar and salt. Heat to a simmer. In a bowl, beat the egg yolks; whisk in the hot cream and the brandy. Place the bowl over boiling water, or transfer mixture to the top of a double boiler, and cook, stirring, until thickened. It should be smooth and about the thickness of cream sauce. Stir in the toasted almonds. Turn into the serving dish. Cover and chill at least 12 hours.
- About 1 hour before serving, sift additional brown sugar over the top of the custard in a thin, even layer. It should be about 1⁄4 inch thick. Preheat the broiler and place the dish under the broiler, about 4 inches from source of heat, until the sugar melts and just begins to brown. Chill, uncovered, until ready to serve. The melted sugar will harden to a thin, icelike glaze that has to be cracked with a sharp rap of a spoon. Spoon some of the glaze with the custard into each serving dish.