Almond Custard

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup almond paste or almond extract
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Heat milk in a saucepan until steaming.
2. Whisk egg yolks with sugar until thick.
3. Gradually whisk in hot milk mixture.
4. Stir in almond paste (or extract) and vanilla extract.
5. Strain into ramekins and bake in a water bath at 325°F (163°C) for 45 minutes. Chill before serving.