Since a few months I have been in the proud possession of Mastering the Art of French Cooking by Julia Child, a cooking bible written in the 60s.
I think Julia is one of the most famous tv chefs of all time. This has even led to a real book and film: Julia and Juliette.
In the coming months I will at least try to make a large number of recipes from these books (they are two parts). To make a good start, I started with a dessert. A caramel almond cream. And I adapted it so it became a child-friendly recipe, because drink and children is not a good combination.
Incidentally, with this recipe you must pay attention to children up to 4 years, pregnant, elderly and sick: it contains raw eggs.
Not following in the footsteps of Julia is that I put the ingredients in one list. This is the only drawback of her cookbooks. You will receive the ingredients written when reading through the recipe. I find a list at the beginning of the recipe clearer.
For the recipe the result is a delicious nutty cream, velvety soft. Really recommended.
Recipe: Caramel almond cream
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