Recipe: My almond pastry custard

1 Butter a cake pan then install your puff pastry disk, prick the bottom with a fork then put it in the fridge for 30 minutes.

2 In a saucepan, pour a few drops of water, then pour your milk and cream, a few drops of vanilla extract, bring to a boil and remove from heat covered.

3 Preheat your oven to 390°F (200°C) (Gas 6+)

4 In a large bowl, place your 2 eggs and your yolk then pour the sugar, whiten with a whisk then add the almond powder and cornstarch, whisk well.

5 Pour your hot milk, stir constantly and return to your saucepan over heat and let it set like pastry cream for 2 to 3 minutes, remove your pan from the fridge, then pour your preparation into it,

6 Bake your pan at mid-height. Cook for 10 minutes at 390°F (200°C) then lower to 320°F (160°C) (Gas 5+) for the remaining 25 minutes,

Remove it then wait for it to cool before enjoying.