1/2 c. sugar
1/8 tsp. salt
1 tbsp. cornstarch
2 c. milk
2 eggs, separated
1/4 tsp. vanilla
1/4 tsp. almond extract
2 c. fruit (sliced bananas, canned sliced peaches, tangerine sections)
1 tbsp. toasted slivered almonds

In heavy saucepan mix 1/4 cup of the sugar, salt, and cornstarch. Stir in milk. Put over medium heat and cook stirring until slightly thickened. Beat egg yolks until thick and stir small amount of hot mixture into eggs and put back into saucepan stirring until sauce bubbles up. Remove from heat and pour into bowl stirring in flavorings. Cool.

Distribute fruit evenly in shallow 1 1/2 quart lightly buttered baking dish. Pour cooled custard over fruit. Beat egg whites and remaining 1/4 cup sugar beating until stiff. Spoon lightly over pudding and sprinkle with almonds. Bake at 400 degrees for 5 minutes or until golden brown.