Dear Betsy,

Thanks for the post on rescuing scorched food. I once was making a fruit tart and I was in a hurry. I accidentally scorched the vanilla custard and didn't have time to start over. As I looked into my pantry, trying to figure out what to add to it, I spotted my almond extract. I added the extract and voila! My vanilla custard became toasted almond custard. The tart came out absolutely delicious and everyone wanted to know how I made my "toasted almond custard." Perhaps this little suggestion will help someone else out there.

Marilyn, California