Ingredients

Makes enough for 6 napoleons

　　2 1/2 cups half-and-half

　　2 tablespoons almond paste

　　1 cup sugar

　　1/4 teaspoon salt

　　1/4 cup plus 2 tablespoons cornstarch

　　4 large egg yolks

　　1/8 teaspoon almond extract

　　2 tablespoons unsalted butter, softened, cut into small pieces

　　1 cup heavy cream

　　

Step 1

Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.

　　

Step 2

Prepare an ice-water bath; set aside. Whisk egg yolks, almond extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.

　　

Step 3

Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally.

　　

Step 4

Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.