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 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 200°C then lower to 160°C (Gas 5+) for the remaining 25 minutes,
Remove it then wait for it to cool before enjoying.