Ingredients:
3/4 cup milk
4 large eggs
1/4 cup granulated sugar
1 (6-ounce) package semisweet chocolate pieces
1 teaspoon vanilla
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds

Directions:
In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.

Remove from heat. Stir in chocolate and flavorings until chocolate is melted.

Spoon into 8 pot de creme cups or 1/4-cup dessert dishes. Sprinkle with almonds.

Refrigerate several hours or overnight.

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