Peach Custard Supreme - cooking recipe

Ingredients

2 eggs
1/3 c. sugar
3 Tbsp. salt
3 Tbsp. cornstarch
1 large can undiluted Carnation evaporated milk
1 c. boiling water
1/2 tsp. almond extract
1 (3 oz.) pkg. orange jello
1 (16 oz.) can peaches
1 small pound cake

Preparation

Beat eggs, sugar, cornstarch and salt in medium size saucepan until smooth.
Stir in milk and water.
Cook over low heat just until boiling; stir constantly.
Add extract.
Cover custard surface with wax paper.
Chill.
Dissolve jello in water.
Drain peaches; reserve juice.
Dice peaches.
Add peaches and syrup to jello.
Chill to consistency of unbeaten egg whites.
Place 6 slices of 1/4-inch thick pound cake on bottom of 8 x 8 x 2-inch baking dish.
Spoon 1/2 of peach mixture over cake.
Spread with 1/2 of custard.
Repeat layers.
Chill 2 to 3 hours.