Almond Custard with Litchis
(Hsing-Jen-Tou-Fu — China)

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  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 1 envelope unflavored gelatine
  • 1 cup milk
  • 1 teaspoon almond extract
  • 2 (11 ounce) cans litchis, with syrup


  1. Heat water, sugar and gelatine to boiling, stirring occasionally, until sugar and gelatine are dissolved. Remove from heat. Stir in milk and almond extract.
  2. Pour into 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 4 hours.
  3. Cut gelatine custard into 1-inch diamonds or squares.
  4. Place litchis in serving bowl; arrange custard around fruit.

Yield: 4 to 6 servings

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