Catholic Recipe: Frangipane Cream II
Also Called: frangipani
St. Francis of Assisi's favorite delicacy was Frangipane. Today we know Frangipane as a sweet almond cream flavored with red jasmine extract or a similar essence. It is used as a filling for cakes.
Stir the eggs and egg yolks and add the sugar mixed with the flour and salt. Slowly stir in the scalded milk and continue stirring over a slow fire until the mixture thickens. Remove, add the vanilla extract, the macaroons which have been finely crushed, and the butter. Stir from time to time so that the cream is cold before using. (Red Jasmine extract is most difficult to come by, but should any reader be fortunate enough to procure some, 6 drops may be added.)Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951