Almond Custard

• 3-1/3 cups whole milk, divided
• 1-1/2 cups sugar
• 6 egg yolks, beaten
• 1-1/2 teaspoons unflavored gelatin
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 1/2 cup sliced almonds, toasted

1. In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160u0b0.
2. In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set.
3. Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.

milk, sugar, egg yolks, unflavored gelatin, almond, vanilla, heavy whipping cream, almonds

Taken from www.tasteofhome.com/recipes/almond-custard/ (may not work)