Creme Française aux Amandes

1 quart cream, ¼ pound blanched and finely pounded almonds, the yolks of 8 eggs, ½ cup sugar and ½ vanilla bean; boil the cream and pour it over the pounded almonds; cover and let it stand till cold; then strain the cream through a sieve; place a saucepan with the cream, yolks, vanilla and sugar over the fire; stir with an egg beater till nearly boiling; remove it from the fire and finish the same as Crême Française à la Vanille.