Grate half of a tart apple into a half cupful of good milk; add a tablespoonful of sugar beaten with the yolk of one egg, and six blanched almonds, chopped or ground very fine; turn this into a custard cup, stand it in a pan of hot water and bake in a moderate oven until "set" in the center; test by putting a silver knife in the center, if it comes out milky, it is not done; it is just right when the knife comes out clean. Beat the white of the egg to a stiff froth, add a teaspoonful of powdered sugar and beat again. Spread this over the top of the custard, dust it with powdered sugar, and brown a moment in the oven. Serve cold.