Boil the milk with the sugar. Add the almonds and the vanilla sugar, cook over a very low heat for 2 or 3 minutes. Pour the boiling mixture over the beaten eggs, stirring continuously. Heat again to thicken without boiling until the wooden spoon is well coated by the custard. Cool and add the softened (but not melted) butter little by little, whipping continuously. Chill to stand. Serve this custard with any dry cake.
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For about 4 cups of custard:
6 egg yolks
1/3 lb sugar
14 tbsp milk
1 3/4 oz almonds, powdered
1 pack vanilla sugar
2/3 lb butter
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20
mn
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20
mn
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Almond custard is also good with cakes such as rolled biscuits.
