Yield: 1 servings

Measure Ingredient
\N \N This is an interesting dessert that can be made to look
\N \N Like the Mexican flag if colored and layered correctly.
1½ each Envelopes Knox gelatin, unflavored
½ cup Cold water
¼ cup Boiling water
6 eaches Egg whites
½ cup Sugar
½ teaspoon Vanilla
½ teaspoon Almond extract
\N pinch Salt
\N \N Red and green food coloring
\N \N Soak gelatin in cold water. Add boiling water to dissolve. Cool.
\N \N Beat egg whites stiff, but not dry. Gradually add the sugar,
2 tablespoons Cornstarch
1 tablespoon Cold milk
3 cups Scalded milk
½ cup Sugar
\N \N Alternating with the gelatin liquid, using an electric beated at
\N \N High speed. Add vanilla, almond and salt. Be sure to whip thoroughly
\N \N So the gelatin blends completely with the egg whites.
\N \N Divide the mixutre into three parts, leaving one part white, delicately
\N \N Tinting the others red and green to resemble the Mexican flag. Alternate
\N \N Layers by spooning into a loaf pan lined with waxed paper which extends
\N \N Above the mixture. Chill at least 4 hours and serve with the following
\N pinch Of salt
6 eaches Egg yolks
½ teaspoon Vanilla
½ teaspoon Almond extract
\N slice Toasted almonds



Dissolve cornstarch in cold milk, add to scalded milk, sugar and salt. Boil until slightly thickened, stirring constantly. Beat egg yolks, vanilla and almond extracts. Slowly add to hot mixture. Stir constantly until slightly thickened (about 1 minute). Chill. To serve: slice almendrado and top with the custard sauce and sliced toasted almonds.

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