Thomas Jefferson's Almond Custard

1/4 cup of blanched almonds
4 cups of milk
6 eggs 6 tablespoons of sugar
1/8 teaspoon of salt

Grind the almonds in a electric blender or in a nut grater. combine
the almonds and milk and bring to a boil. Remove from the heat. Beat
the eggs with sugar and salt. Beat the almond milk mixture gradually
into the eggs. Turn into top part of double boiler. Cook over hot, not
boiling water, until thickened, stirring constantly. Serve over cake
or stewed fruit. Makes 4 to 6 servings