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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 Cassyjean - Torrington, CT Aug 27, 2009
15 min 30 min 45 min


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