Angel Custard

Directions

1. 1
   Make a custard of the above.
2. 2
   Cook custard until thick. Dissolve an envelope of plain gelatin in 1/2 cup cold water and put into custard mixture while still hot.
3. 3
   Let cool.
4. 4
   Fold in:
5. 5
   1 pt whipped cream, 4 egg whites beaten stiff and 1/4 tsp almond extract.
6. 6
   Break angel food cake into chunks.
7. 7
   Line large flat pan with chunks.
8. 8
   Pour custard over all.
9. 9
   Let stand in refrigerator overnight.
10. 10
    A few hours before serving, ice with 1/2 pint whipped cream and sprinkle with toasted sliced almonds. Makes 12 servings.