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Almond Custard No.1

  • 1/2 pound sweet almonds, shelled
  • 3 ounces bitter almonds
  • Wine or rose-water
  • 8 eggs
  • 2/3 cup sugar
  • 1 quart milk
  • 3 Tbsps sugar
  • 1 tsp lemon extract
Scald and blanch almonds, throwing them, as you do them, into a sizeable bowl of cold water. Then pound them one at a time into a paste, adding a few small drops of wine or rose-water. Beat the eggs very light, setting aside part of the egg whites, with 2/3 of a cup of sugar, then mix altogether with milk, or part milk and part cream. Put the mixture into a saucepan and set it on the stove. Stir it one way until it begins to thicken but not until it curdles. Remove from the fire and when it has cooled, put in a glass dish. Beat the remaining egg whites to a stiff froth, season with 3 Tbsps of sugar and lemon extract. Then, spread evenly over the top of the custard. Serve cold, with a warm smile.
Submitted by Tess M Jun 1, 2009
15 min 30 min 45 min


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