Frangipane Cream with Vanilla or Almonds

Place in a vessel six ounces of flour, six egg-yolks, two whole eggs, three ounces of sugar and a little salt; dilute with six gills of milk. Whip well the preparation, pass it through a fine strainer into a saucepan and add to it three ounces of butter and half a vanilla bean; stir, placing the saucepan on the fire until the cream becomes consistent, then remove and beat it firmly off the range; put it back on the fire to cook for a few moments, suppress the vanilla if for almond frangipane, and mix in four ounces of pounded almonds and four ounces of nut butter.