Almond Custard
- 1 quart of cream
- 1 stick of cinnamon
- Mace
- 2 ounces of almonds
- Few apricot kernels, or bitter almonds
Put one quart of cream into a pan with a stick of cinnamon and a blade or two of mace; boil it and set it to cool; blanch two ounces of almonds and beat them fine in a marble mortar with rose water; if you choose you can add a few apricot kernels, or bitter almonds; mix them with your cream; sweeten it to your personal taste; set it on a fire and keep stirring it till it is pretty thick. If you let it boil, it will curdle. Put it into cups.
Submitted by Aug 27, 2009
15 min 30 min 45 min
15 min 30 min 45 min