Crust:
1/2 cup butter
3 tbs sugar
1 1/2 cups flour
1/2 tea salt

Finger mix. Pat into a pie pan. Stick into the oven until golden. Set to cool.

Custard:
2 eggs
1 tbs sugar
1 tbs rice flour
1 tbs maïzena
2 cups milk
orange blossum essence
nutmeg

Set the milk to heat. Beat the eggs with the sugar. Add the flours. Slowly add a bit of the milk stiring continuously or else there will be lumps! Add the egg mixture to the rest of the milk in the pan when dilluted enough. Add the orange blossum essence to taste. Let the mixture thicken. Pour into the pie crust, set to cool.

Carmel:
1/2 cup sugar
1/4 cup water
slivered almonds

Roast the almonds and spread on the pie. Heat the sugar and the water until the carmel is golden brown. Pour on top of the pie.
Let it cool and then enjoy.