Instructions: In saucepan, mix sugar, cornstarch and milk. Cook over medium heat 7 to 10 minutes, stirring, until mixture comes to boil. Boil 1 minute and remove from heat. Add 1/2 cup of this custard mixture to the beaten egg yolk and return mixture to saucepan, beating well. Cook a few minutes longer. Add vanilla. Set aside to cool.

Place slices of pound cake along bottom of 2-quart oblong dish. Spread slices with raspberry jam. Slice strawberries and place over jam. Drizzle orange juice over berries. Carefully spread custard over top and sprinkle with almonds. Cover and refrigerate.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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