Almond Custard Recipe

Ingredients

1 quart of milk
1 1/2 pounds almonds
6 yolks of eggs
1 tbsp rose water
sugar

Directions

Blanch the almonds and rub to a paste with rose water and a little grated white sugar. Boil the paste in the milk four or five minutes. Beat the eggs and 1 tablespoonful of sugar; turn into the milk ; stir constantly until it thickens. Remove from the fire; stir until partly cool and pour in custard cups. If the custards are to be cooled quickly, set the cups in a pan of cold water, changing two or three times. Just before serving beat the reserved whites to a froth with 1 tablespoonful of white sugar and spread over each custard.