Almond Custard No. 1

• 1/2 lb. shelled sweet almonds
• 3 oz. bitter almonds
• cold water
• few drops of wine or rose water
• 8 eggs
• 1 c. sugar
• 1 qt. rich milk or part milk and part cream
• 3 Tbsp. sugar
• 1 tsp. lemon extract

1. Scald and blanch sweet almonds with bitter almonds, throwing them, as you do them, into a large bowl of cold water.
2. Then pound them one at a time into a paste, adding a few drops of wine or rose water to them.
3. Beat eggs very light with sugar, then mix altogether with milk; put the mixture into a saucepan and set it over the fire.
4. Stir it one way until it begins to thicken, but not until it curdles; remove from the fire and when it is cooled, put in a glass dish.
5. Having reserved part of the whites of the eggs, beat them to a stiff froth; season with sugar and lemon extract and spread over top of the custard.
6. Serve cold.

shelled sweet almonds, bitter, cold water, wine, eggs, sugar, milk, sugar, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497224 (may not work)