3 pints evaporated milk or 3 pints milk, scalded
3 egg yolks
1/2 cup blanched almonds
1 cup granulated sugar
2 teaspoons vanilla extract
1 envelope plain gelatine dissolved in 1/2 cup cold water

Place all ingredients except the gelatine in the top of a double boiler over hot water until the mixture coats a spoon, stirring occasionally. Dissolve gelatine in cold water and set in a small pan of hot water until it becomes transparent. Stir into the other mixture, then cool.

Chill before serving.

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