Almond Cream Caramel

Title:
Almond Cream Caramel

Yield:
9 Servings

Categories:
Desserts




Ingredients:





   1/2 c  Sugar


     4    Large eggs


     1 ts Vanilla extract


   1/2 ts Almond extract


     1    14 oz can sweetened


     1    Condensed milk


     1    12 oz can evaporated skim


     1    Milk


   1/4 c  Coarsely chopped almonds


     1    Chopped almonds (optional)






 1. Preheat oven to 350 degrees


 


 2.  Pour sugar into a 9-inch round cake pan.  Place cake pan over medium


 heat.  Cook 6 minutes or unti sugar is dissolved and golden, shaking cake


 pan occasionally with tongs. Immediately remove from heat; set aside.


 


 3.  Place eggs in a medium bowl; stir with a whisk.  Stir in 1/4 cup


 almonds.  Pour mixture into prepared cake pan; cover with foil; place in a


 large shallow roasting pan.  Add water to roasting to a depth of 1 inch.


 Place roasting pan in oven and bake for 55 minutes or until a knife


 inserted in center comes out clean.


 


 4. Remove cake pan from water; place on a wire rack.  Remove foil.  Let


 cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula.


 Place a serving place upside down on top of cake pan; invert custard onto


 plate, allowing syrup to drizzle over custard. Sprinkle with chopped


 almonds if desired.


 Posted to recipelu-digest Volume 01 Number 644 by Kelly Burleson


 
on Jan 30, 1998