In a saucepan, bring the milk to a boil. Remove from the heat and set aside.

In a bowl, beat the egg and the yolk with ¼ cup sugar until foamy.

Add the flour and slowly pour in the hot milk while beating constantly until smooth and lump-free. Pour the mixture back into the saucepan.

Slowly bring to a simmer and cook over low heat until thickened, beating constantly to avoid any lumps. Remove from the heat and stir in the butter until melted. Add the remaining ½ cup sugar, the almonds and flavoring if using. Let cool, stirring every so often to prevent a skin from forming.

Once cooled, use it right away or refrigerate until using. The frangipane keeps in the refrigerator for 3 to 4 days.

This frangipane requires no cooking. It contains raw egg and therefore should not be consumed raw but used only for baking. If you don't use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.

In a bowl beat the butter and sugar until creamy.

Add the almonds, egg, flour and flavoring if using. Stir until smooth and no traces of flour remain.

Use at once or fill in an airtight container and refrigerate to use the same day.

This frangipane keeps well in the fridge. You can also freeze it.

Combine all ingredients in a bowl and stir until smooth.

Let it firm up in the fridge for about 1 hour before using. For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.