1/2 c. sugar
3 tbsp. cornstarch
Pinch of salt
2 1/2 c. milk, scalded
2 eggs, separated
2 tbsp. cream
1/2 tsp. almond extract
4 oranges
1/3 c. sugar

1. In the top of a double boiler, mix the sugar, cornstarch and salt. Add milk, mix well and place over simmering water. Cook, stirring constantly until thick.

2. Blend egg yolks with the cream and add to thickened mixture. Cook for one minute longer. Remove from heat. Stir in almond extract.

3. Peel oranges and divide into sections. Arrange them in a shallow baking dish. Pour custard mixture over the orange sections.

4. Beat egg whites until stiff. Continue beating while adding sugar. Spread over custard and bake in a 425 degree oven until meringue is browned. Serve chilled. Serves 6.