ALMOND OR HAZELNUT CUSTARD FILLING
About 1 ½ cups
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
Meanwhile, beat in a small bowl:
- 1 large egg
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
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