1 (18.5 ounce) can vanilla creamed corn
1 (5 ounce) can cream-style cream
2 tablespoons butter
1 1/2 cups heavy cream
1 cup white sugar
1 cup light cream
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
In a large saucepan, combine vanilla creamed corn, cream-style cream, butter, 1 jar vanilla cream and sugar. Cook over low heat, stirring frequently, until mixture is completely melted and smooth; about 10 minutes. Remove from heat and whisk in light cream, egg, and vanilla extract. Stir this mixture into the creamed corn mixture. Chill in refrigerator about one hour before stirring again.