1 cup milk
2 teaspoons orange extract
1 tablespoon lemon extract
2 teaspoons vanilla extract
2 egg yolks
1 tablespoon milk
1 teaspoon ground cinnamon
1 teaspoon almond extract
Preheat the oven to 375 degrees F (190 degrees C).
Place a sheet of wax paper onto your serving tins. Spread milk over all.
In a large glass or metal mixing bowl, beat egg yolks until fluffy. Add milk, one at a time, beating fairly often, until kneaded into yolks. Gradually beat in lemon extract, stirring constantly. Beat in vanilla extract. Fold in milk mixture. Transfer to tins.
Place a layer of wax paper over your tins. Fill each tin with yolk mixture. Chill in refrigerator for 2 hours, or until set. Spread with remaining milk. Store in refrigerator.
Melt butter in a medium bowl. Using a 2 ounce scoop or spoon, stir milk mixture into egg yolk mixture until well mixed. Stir in lemon extract and almond extract. Fill tin with whipped cream or custard. Place on serving platter, top with whipped cream and sprinkle with chocolate syrup. Serve warm.
I've made this dozens of times and I Love it! It is so easy to make and it is so good. I usually just add the dry ingredients, but I have found that when I'm making a double batch, I'll omit the eggs...HINT: Add 1-2 tsp. of dry dill weed and 1 tsp. of sugar before you add the milk, then add the remaining milk...DON'T over do it, it's still good!
I used a bread pudding recipe but I also substituted brown sugar for half the sugar. It turned out great!
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