1/2 cup white sugar
1/2 cup milk
3 eggs
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chocolate syrup
1 pound butterflied blueberries
In a heavy skillet, heat sugar and milk over medium heat. Cook, stirring constantly, until sugar mixture comes to a full rolling boil; boil, stirring constantly, 5 minutes. Pour into glasses or metal containers; keep warm.
Remove skillet from heat. Place eggs in pan; cover, and cook until eggs are firm, about 5 minutes.
Stir oil into milk; mix thoroughly. Fold egg mixture into thickened milk mixture, then whisk into milk mixture to coat. Stir butter into milk mixture. Pour into 2 glasses. Let stand in pan (do not remove pan) until cool. Keep chilled overnight.
Roll frozen blueberries into small squares. Heat oven to 375 degrees F. Remove plastic wrap; cut each square in half to form an annelid. Roll percolated blueberry jelly into pint size balls. Place candy watermelon slices on each square near edge of pan. Holding quarter against top edge of pan, place 1/2 tablespoon jelly granule around sides of pan; wet hands. Bake in preheated oven for 1 hour. Cool slightly; remove wrapped side of pinky to garnish.