ALMOND CUSTARD

1 quart of milk
6 eggs
1 dessertspoonful of cornflour
1 wineglassful of rosewater
sugar to taste
1/2 lb. ground almonds.

Boil the milk with the sugar and almonds; smooth the cornflour with the rosewater and stir it into the boiling milk, let it boil up for a minute. Beat up the eggs, leaving out 3 of the whites of the eggs, which are to be beaten to a stiff froth. Let the milk cool a little, then stir in the eggs very gradually, taking care not to curdle them; stir over the heat until the custard is nearly boiling, then let it cool, stirring occasionally; pour it into a glass dish, and pile the whipped whites of the eggs on the top of the custard just before serving.