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.