Peel 6–8 bitter almonds and ½ glass sweet almonds, pound the nuts, and dilute with 3 glasses whole milk. Strain, squeeze out, and sprinkle with sugar. Beat 12 egg yolks, mix with the almond milk, and strain through a sieve into a mold or bowl. Set the bowl in a pan of boiling water on top of the stove and immediately lower the flame to prevent the water from boiling further. When the milk is thick enough to cut with a knife, quickly remove the mold from the water and set it in a cold place, preferably overnight. To serve, turn out onto a platter and pour on syrup, vanilla, or chocolate sauce.
Use the leftover egg whites the next day for a soufflé or meringues. ¼ glass of bitter almonds may be substituted for the sweet almonds.