The inspiration
On 2026-06-10 I was hungry for the Burnt smör och röstade mandle kolastång that I sometimes buy from the local Saluhall, but they were closed, and I had eaten too much junk driving home from Vadstena on Sunday/Monday anyway, so it was good I didn’t have any. However, there was a little cream left from the house sitter, so why not try making something from that which has the brown butter and roasted almond flavour I love, but much, much less sugar?
version 1, 2026-06-10
- 80 g butter
- 1.5 dl almonds
- 1 dl cream (35% fat)
- 1 dl milk (1.5 % fat)
- 10 ml sugar
- 2 dl Nido instant full cream milk powder
- Melt butter, let it brown
- Coarse chop almonds, roast them in the toaster oven at 200 C with timer set for 10 min (starting when the oven is still cold)
- Add the sugar to the browned butter and stir till melted
- Add the cream amd milk and bring to a boil
- Add the roasted almonds and let boil a little more to blend flavour
- Set the pot in a cold water bath to stop the boiling, snd syir in the milk powder
- Pour into a silicon pan to cool
What worked
This was amazing yummy. As made today the cooled result is soft and spreadable. Keldor suggests I make it again next week as filling for his birthday cake. (This batch won’t last that long.)
What didn’t
Don’t leave the almonds in the toaster oven to cool after the timer stops, the almond powder component (I had used the mini food processor to chop them, so there was a fair bit of almond powder too) becomes darker than ideal. It didn’t quite burn, but the powder was really brown