Sherry Almond Custard - cooking recipe

Ingredients

1 envelope Knox gelatin
1/4 c. water
1 c. scalded milk
2 eggs
1/2 c.sugar
1/8 tsp. salt
sherry to taste
1 c. whipping cream
24 vanilla wafers, rolled
1/4 c. chopped almonds

Preparation

Soften gelatin in water; add hot milk and mix well.
Beat eggs until thick and add sugar.
Mix well.
Stir milk into egg mixture; add sherry and salt.
Chill until thick.
Fold in whipping cream and almonds.
Pour into cups and top with vanilla wafers, crushed. Chill or freeze.