Angel Custard - cooking recipe

Ingredients

2 cups milk
4 egg yolks
1 cup sugar
2 Tbsp flour
1/8 tsp salt

Preparation

Make a custard of the above.
Cook custard until thick. Dissolve an envelope of plain gelatin in 1/2 cup cold water and put into custard mixture while still hot.
Let cool.
Fold in:
1 pt whipped cream, 4 egg whites beaten stiff and 1/4 tsp almond extract.
Break angel food cake into chunks.
Line large flat pan with chunks.
Pour custard over all.
Let stand in refrigerator overnight.
A few hours before serving, ice with 1/2 pint whipped cream and sprinkle with toasted sliced almonds. Makes 12 servings.