Egg Custard Recipe
1 (8 ounce) can almond paste
2 teaspoons McCormick almond extract
1 1/2 sticks margarine
2 cups sugar
Cream margarine and sugar with beater until fluffy, 3 minutes. In blender, mix
eggs, cut up paste and extract until mixed, about 1 minute on high setting.
Combine mixtures. Pour custard in cups and place in pan of water in 300
degree oven for 30 minutes. Chill and serve.