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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Fills a standard pastry recipe.

Ingredients:
•    1 ¼ cups whole milk
•    3 egg yolks
•    ¼ cup granulated sugar
•    1/8 cup all-purpose flour
•    2 tablespoons plus 2 teaspoons cornstarch
•    1 teaspoon almond extract

Preparation:
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.


Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove it from the heat, stir in thealmond extract, and chill the pastry cream completely before filling pastry.


This almond pastry cream recipe makes enough pastry cream to fill a traditional cake or profiterole recipe.

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