-
1
Preheat the oven to 350 degrees F.
-
2
In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla.
-
3
Bring to a simmer and stir until the sugar is dissolved.
-
4
Remove from the heat.
-
5
Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes.
-
6
Combine the cold milk and gelatin with the hot milk and sugar.
-
7
Stir to dissolve the gelatin, about 5 minutes.
-
8
(Heat the milk gently if the gelatin is not dissolving easily.)
-
9
When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs.
-
10
Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
-
11
Meanwhile, melt the chocolate over a double boiler.
-
12
When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
-
13
Pour the mixture into a buttered 2-quart casserole dish.
-
14
Sprinkle the top with the almonds.
-
15
Place the casserole dish in a larger dish or roasting pan.
-
16
Add hot water to the outer pan until the water comes halfway up the sides of the baking dish.
-
17
Bake until the sides are firm and the center is jiggles slightly, about 1 hour.
-
18
Remove from the oven and let cool for at least 30 minutes.
