42. Spanish Custard.
3 or 4 stale sponge cakes.
2-oz. sweet almonds.
1 teaspoonful vanilla.
¼-oz. cornflour.
½-pint milk.
2 eggs.
2-oz. chocolate.
Cut the cakes in strips, and pile in a glass dish. Add the vanilla to 2 tablespoonsful of milk, and put slowly on the cake, letting it all soak in.
Make a custard of eggs, milk, and cornflour. Melt the chocolate in a spoonful or two of milk, and add it to the custard. Sweeten if necessary. Pour over the cake. Blanch, roughly chop, and brown the almonds, and scatter over the whole.