2 c. whipping cream
7 egg yolks
1 tsp. vanilla extract
1/3 c. packed light brown sugar
1/8 tsp. salt
1/2 c. finely chopped toasted blanched almonds
3/4 c. packed light brown sugar

Scald whipping cream in double boiler. Remove from heat. Beat egg yolks in mixer bowl until thick and lemony. Stir in vanilla, 1/3 cup brown sugar and salt. Add a small amount of hot cream to egg yolks. Stir egg yolks into hot cream. Cook over hot water to the consistency of mayonnaise, stirring constantly.

Stir in almonds. Spoon into greased 8 inch round baking dish. Chill thoroughly. Sift remaining 1/4 cup brown sugar over top to about 1/4 inch thickness 2 hours before serving time. Place under preheated broiler for a few seconds or until brown sugar melts into an even glaze. Chill until serving time. Break through hard top crust with spoon to serve. Yield: 4 to 6 servings.