Almond Cream

  • Active Time 10m
  • Total Time 10m

Makes 2 cups


  • 1/2 cup almonds, toasted
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 cup heavy cream, whipped
  • 2 tablespoons brandy


Place the almonds in a food processor and process into a fine meal.

Combine the eggs and sugar in a bowl and whisk until pale and creamy. Fold in the cream, brandy and then the almonds. Serve immediately.

Serving Size = 4 T

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2849

nutrition information per serving

213 calories; 18g total fat; 120mg cholesterol; 15mg sodium; 8g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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