Almond Cream Caramel
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
1/4 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