Almond Mexican Vanilla Custard with Bean Paste

Ingredients

• 3 cups heavy cream (720 ml)
• 0.5 cup granulated sugar (100 g)
• 2.5 tsp powdered gelatin (7 g)
• 3 tbsp cold water (45 ml)
• 1 tbsp VanillaGoods Mexican vanilla bean paste (15 ml)
• 0.5 cup almond flour (56 g)

Instructions

1. 1. Flavor note: Fold the almond flour in gently to keep the texture tender.
2. 2. Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until it softens and looks wrinkled (this is called blooming).
3. 3. Warm the cream, sugar, and vanilla in a saucepan over medium heat, stirring, just until the sugar fully dissolves and the mixture steams. Don't let it boil.
4. 4. Remove from the heat and whisk in the bloomed gelatin until it melts completely and the mixture is smooth.
5. 5. Pour into molds or glasses and refrigerate at least 4 hours, until set with a gentle wobble in the center.
6. 6. To unmold, dip each mold briefly in warm water and invert onto a plate; or serve straight from the glass.