208 Almond Custards
Boil in a quart of milk, a couple of ounces each of sweet, and of bitter almonds, pounded fine. When it has boiled seven or eight minutes strain it on to the beaten yolks of eight eggs, and three table spoonsful of loaf sugar. Stir it several moments, then put it on a moderate fire, stir it without any cessation till scalding hot, then take it from the fire, and stir it constantly till nearly cold, then fill your glasses or cups. Just before they are to be eaten, beat the whites of the eggs, to a froth, and lay them on the top of the custards. A few grains of cochineal powder, or saffron in the beaten whites, makes them look handsomely.