Almond Blancmange With Caramel Cream


For Blancmange: 1/3 cup blanched almonds 2 teaspoons chopped, skinned bitter almonds 3/4 cup milk 1 2/3 cups cream 2 teaspoons plain unflavored gelatin 3 tablespoons cherry liqueur For Cream (makes 2 cups): 5 egg yolks 1 1/4 cups sugar 2 teaspoons all-purpose flour 1 teaspoon vanilla extract 2 cups milk


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