|Milk||2 Cup (32 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Toasted almonds||1⁄3 Cup (5.33 tbs), chopped|
Several hours before serving, make Custard: In top of double boiler, over direct heat, heat milk until bubbles form around edge.
In medium bowl, beat egg yolks with sugar and salt until well blended.
Gradually pour hot milk into egg mixture, beat- ing constantly.
A wire whisk is handy.
Return mixture to top of double boiler; place over hot, not boiling, water.
(Water in lower part of double boiler should not touch upper section.) Cook, stirring constantly, until custard coats a metal spoon—about 10 minutes.
Pour custard into bowl; press waxed paper right on surface, to prevent formation of skin.
When cool, stir in vanilla.
Refrigerate, covered, until well chilled—at least 2 hours.
Three hours before serving, make Meringue: In large bowl of electric mixer, let egg whites warm to room temperature—about 1 hour.
Meanwhile, preheat oven to 350F.
Butter generously and coat with sugar 6 (5-oz) custard cups.
At high speed, beat egg whites until foamy.
Add cream of tartar and salt.
Beat, adding sugar gradually, until stiff peaks form when beater is raised.
1Add vanilla; fold in almonds.
1Spoon meringue into prepared custard cups, pressing gently to fill air pockets.
Place custard cups in shallow pan containing 1 inch hot water.
1Bake 15 minutes, or until meringue rises and becomes lightly browned.
1Place on wire rack.
Unmold at once into indi- vidual serving dishes.
Cool; then refrigerate.
1To serve, spoon custard around meringue.
If desired, garnish with additional almonds or whole strawberries.Makes 6 servings.