8 egg yolk
2/3 cup sugar
¼ cup flour
2 cups whole milk
2 tbsps vanilla bean paste or extract

1) In a medium bowl, whisk together the yolks and sugar.  Add in vanilla (or any other flavoring) and flour.  Whisk for another minute until smooth.

2) Bring whole milk to a simmer.  Add half of the milk to the egg mixture, whisking for about a minute.

3) Stir the egg/milk mixture back into the pot and stir the contents over medium heat until it thickens.

4) Remove from heat, cover with plastic and refrigerate until cool.

Purchase items in BOLD in-store at Surfas or online at Culinary District! 

2/3 cup almond flour   (75 g)
5 egg whites, room temp
½ cup + 1 tsp flour   (75 g)
1 ¾ cup powdered sugar (180 g)
½ vanilla bean
5 ½ ounces brown butter (150 g)

1) To make browned butter, melt butter in a small saucepan over medium-low heat until just brown.  Remove from heat and set aside.

2) In a medium bowl, whisk together the sugar, flour, almond flour and vanilla bean.

3) Add the egg whites, one at a time, all the while whisking.  Stir in the browned butter.

4) Refrigerate for one hour.

5) Pour into mold and bake at 400 for 8-12 minutes, depending on the size of your mold.

Variation:
Pistachio Chocolate: Replace a third of the almond flour with ground pistachios, or add ground pistachios to the mixture. Once you’ve poured the financiers in the molds, sprinkle finely chopped chocolate over the financiers.  Bake as directed.

Purchase items in BOLD in-store at Surfas or online at Culinary District!