Ingredients
3-1/3 cups whole milk, divided 1-1/2 cups sugar6 egg yolks, beaten1-1/2 teaspoons unflavored gelatin1 teaspoon almond extract1 teaspoon vanilla extract2 cups heavy whipping cream, whipped1/2 cup sliced almonds, toasted
Preparation
In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°.
In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set.
Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
