3 tbsp. sugar
1 1/2 tbsp. cornstarch
pinch of salt
3 eggs
1 1/2 cups milk
1 cup heavy cream
1/4 tsp. almond extract
1/2 tsp. vanilla
12 lady fingers
1 pint raspberries
fresh mint (for garnish)

Combine sugar, cornstarch and salt in a double boiler. Beat eggs, add milk. Cook over boiling water until mixture has thickened. Refrigerate.

Whip cream until peaks form, adding almond and vanilla. Fold the whipped cream into the first mixture. Line decorative sherbet glasses with the lady fingers. Fill with the pudding.

Top pudding with crushed raspberries and garnish with a sprig of fresh mint.

Submitted by: CM