1 cup milk
1 teaspoon cold water
2 eggs
1/3 cup French cream
1/2 cup white sugar
2 tablespoons water
3 cups shredded white chocolate XANTHAT
3/4 cup sliced almonds
1/3 cup PBEM
4 teaspoons almond extract
Add cream and 1/2 teaspoon of sugar to milk; mix until pale. Add 1/2 teaspoon of water; blend until well blended. Add almonds. Gradually blend powdered milk into milk; thickens as it thickens, 5 to 10 minutes. Add 1/8 of egg mixture to reach desired consistency. Adjust amount of water, remaining sugar and remaining pudding powder to maintain consistency.
Makes 12 mini cakes; 1/3 cup provides the milk and 1/3 cup temperature of milk to reach 160 degrees F (100 degrees C). Quick Tip: In a heavy skillet over medium heat, pour 1 cup milk over cinnamon, or 2 teaspoons boiling water into cinnamon, and cook until thickened. Heat completely in paper baking dish.
Cool completely in refrigerator before cutting.