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1 c. sugar, to caramelize pan
1/4 lb. blanched almonds
13 soda crackers
8 eggs, yolks and whites blended
2 oz. butter
1/2 tsp. salt
1 1/2 c. sugar
1 qt. milk
1 tbsp. vanilla extract

Preheat oven to 350 degrees. Caramelize a 9 x 3 1/2 inch aluminum pan without tube, by melting 1 cup sugar, slowly, in the pan to a light gold. Swirl the pan to coat bottom and sides with caramel. Set on wire rack. Grind almonds and crackers, and combine in a bowl. Add eggs and mix all together. Melt butter over low heat. Add salt, sugar, milk, and vanilla and pour over egg mixture.

Pour egg mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch of hot water, and bake in preheated oven about 1 hour, or until set and golden. Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn custard onto a platter.

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