1 1/2 env. gelatin
1/2 c. cold water
1/4 c. boiling water
6 egg whites
1/2 c. sugar
1/2 tsp. vanilla
1/3 tsp. almond extract
Pinch of salt
Red and green food coloring

Soak gelatin in cold water. Add boiling water to dissolve. Cool. Beat egg whites stiff but not dry. Gradually add the sugar, alternating with the gelatin liquid, using an electric beater at high speed. Add vanilla, almond and salt. Be sure to whip thoroughly so the gelatin blends completely with the egg whites.

Divide the mixture into three parts. Leaving one part white, delicately tint the others red and green to resemble the Mexican flag. Alternate layers by spooning into a loaf pan lined with waxed paper which extends above the mixture. Chill at least four hours and serve with the following custard.

Custard:

2 tbsp. cornstarch
1 tbsp. cold milk
3 c. scalded milk
1/2 c. sugar
Pinch of salt
6 egg yolks
1/2 tsp. vanilla
1/2 tsp. almond extract
Sliced toasted almonds

Dissolve cornstarch in cold milk; add to scalded milk, sugar and salt. Boil until slightly thickened, stirring constantly. Beat egg yolks, vanilla and almond extract. Slowly add to hot mixture. Stir constantly until slightly thickened (about 1 minute). Chill.

To serve: Slice Almendrado and top with the custard sauce and sliced toasted almonds.