Noodle Custard Recipe

Cook noodles in 1 1/2 quarts salted water for 5 minutes. Drain. Cook scalded milk in double boiler with well-beaten egg yolks, sugar, and salt. Stir constantly until mixture coats spoon. Add noodles, almonds and vanilla; fold in stiffly beaten egg whites. Pour into greased 1 quart ring mold, bake at 325 degrees F. for one hour. Invert onto serving plate and serve with sweetened whipped cream. Serves 8