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|sponge cake or lady fingers|
|1 cup chopped blanched almonds|
|3 cups milk|
|4 egg yolks|
|1/2 cup sugar|
|1 1/2 tbsps cornstarch|
|1 tsp vanilla|
|1/2 pint whipped cream, sweetened|
|strawberry jelly, optional|
|1 tbsp sherry flavoring|
In top of double boiler, scald milk. Beat egg yolks until thick, then beat in sugar,cornstarch and salt. Gradually beat hot milk into egg mixture.
Return milk to double boiler and cook until mixture thickens. Stir in vanilla.
Cover bottom of large bowl with broken cake pieces or lady-fingers. Sprinkle with sherry flavoring then pour the custard over all.
Top generously with sweetened whipped cream, and dab bits of strawberry jelly over it, if desired. Serve from the bowl.
About this Recipe