Almond Or Hazelnut Custard Filling

Let's Cook

1. Step 1.

   Combine in a double boiler, or a heatproof bowl set over a pan of simmering water, and cook, stirring, until slightly thickened: 1 cup sugar; 1 cup sour cream; 1 tablespoon all-purpose flour

2. Step 2.

   Meanwhile, beat in a small bowl: 1 large egg

3. Step 3.

   Whisk about one-third of the hot sour cream mixture into the egg to warm it, then scrape the tempered egg back into the double boiler. Stir in: 1 cup very finely chopped toasted hazelnuts or blanched almonds

4. Step 4.

   Stir and cook the custard until thick. Remove from the heat, scrape into a clean bowl, and stir in: ½ teaspoon vanilla or 1 tablespoon almond or hazelnut liqueur