Mix maziena, klim and custard powder together with ¼ cup milk. Add remaining milk with rest of ingredients except for the nestle cream. Add the ¼ cup milk mixture to the remaining milk and bring it to boil stirring continuously until thick. Lastly add ½ tin nestle cream and mix. Pour into mould cool refrigerate. Remove from mould jus before serving add remaining cream over the set ghaas and sprinkle with almonds.