Almendrado, an almond meringue pudding, is a light Mexican dessert resembling the Mexican flag.

1 envelope unflavored gelatine
1/4 cup cold water
5 egg whites
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds
Green and red food coloring

Soften gelatine in cold water for 5 minutes, then dissolve in top of double boiler. Chill until mixture begins to thicken.

Beat egg whites until stiff. Add salt and sugar gradually, beating until mixture holds peaks. Beat in chilled gelatine, almond extract and half the almonds. Divide into 3 equal parts. Leave one part white, tint one green and the other pink. Sprinkle remaining almonds over the bottom of a wet 2-quart loaf pan. First spread green layer, then white layer, then pink layer. Chill until firm. Unmold Almendrado and serve in slices with custard sauce. Garnish with extra almonds.

Custard Sauce
5 egg yolks
1/2 cup cold milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
Salt, to taste
1 1/2 cups milk

Beat egg yolks with 1/2 cup milk, sugar, vanilla extract and salt. Scald 1 1/2 cups milk in top of double boiler. Gradually stir egg mixture into scalded milk and cook until mixture coats a metal spoon. Pour at once into a cold bowl. Chill until serving time.

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