Almond Custard No. 1 - cooking recipe

Ingredients

1/2 lb. shelled sweet almonds
3 oz. bitter almonds
cold water
few drops of wine or rose water
8 eggs
1 c. sugar
1 qt. rich milk or part milk and part cream
3 Tbsp. sugar
1 tsp. lemon extract

Preparation

Scald and blanch sweet almonds with bitter almonds, throwing them, as you do them, into a large bowl of cold water.
Then pound them one at a time into a paste, adding a few drops of wine or rose water to them.
Beat eggs very light with sugar, then mix altogether with milk; put the mixture into a saucepan and set it over the fire.
Stir it one way until it begins to thicken, but not until it curdles; remove from the fire and when it is cooled, put in a glass dish.
Having reserved part of the whites of the eggs, beat them to a stiff froth; season with sugar and lemon extract and spread over top of the custard.
Serve cold.