Almond Custard No. 1

1. 1

   Scald and blanch sweet almonds with bitter almonds, throwing them, as you do them, into a large bowl of cold water.

2. 2

   Then pound them one at a time into a paste, adding a few drops of wine or rose water to them.

3. 3

   Beat eggs very light with sugar, then mix altogether with milk; put the mixture into a saucepan and set it over the fire.

4. 4

   Stir it one way until it begins to thicken, but not until it curdles; remove from the fire and when it is cooled, put in a glass dish.

5. 5

   Having reserved part of the whites of the eggs, beat them to a stiff froth; season with sugar and lemon extract and spread over top of the custard.

6. 6

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.