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Thomas Jefferson's Almond
Custard
1/4 cup of blanched almonds
4 cups of milk
6 eggs 6 tablespoons of sugar
1/8 teaspoon of salt
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Grind the almonds in a electric blender or in a nut grater. combine the
almonds and milk and bring to a boil. Remove from the heat. Beat the eggs
with sugar and salt. Beat the almond milk mixture gradually into the eggs.
Turn into top part of double boiler. Cook over hot, not boiling water, until
thickened, stirring constantly. Serve over cake or stewed fruit. Makes 4
to 6 servings
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