---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Tex-mex
       Yield: 10 servings
      20    Ladyfingers or strips
            -of sponge cake
   1 1/2 c  Blanched, split almonds
     1/2 lb Golden raisins
     1/2 c  Plus 2 tbs bourbon, divided
     3/4 c  Sugar
       3 tb Cornstarch
       2 tb Flour
     1/4 ts Salt
       4 c  Milk, scalded
       3    Eggs, separated
       1 ts Vanilla extract
   Line bowl with ladyfingers on bottom and sides in a
   single layer and set aside. Reserve remaining
   ladyfingers. In a medium-size bowl, soak almonds and
   raisins in 2 tablespoons of bourbon and set aside.
   Scald milk (heat until bubbles form at edges) and set
   aside. Combine sugar, cornstarch, flour and salt in
   top of a double boiler over simmering water on
   medium-high heat; whisk in scalded milk, stirring
   well. Reduce heat, cover pan and cook for 15 minutes,
   stirring often. Beat egg yolks and egg whites in
   separate bowls with clean beaters.
   Remove pan from heat and pour a little of the milk
   mixture over the egg yolks. Mix well then return egg
   mixture to pan. Cook for 2 minutes longer, whisking
   constantly until smooth. Whisk in vanilla and
   remaining 1/2 cup of bourbon. Fold in beaten egg
   whites. Pour one-third of the custard over ladyfingers
   in bowl. Sprinkle with one-third of the almond/raisin
   mixture, then add a layer of ladyfingers on top.
   Repeat layers until bowl is almost full, finishing
   with a layer of lady fingers. Garnish as desired.