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    Almond Crème Caramel


    Source of Recipe


    Cooking Light

    List of Ingredients




    1/2 cup sugar
    4 large eggs
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1 (14-ounce) can fat-free sweetened condensed milk
    1 (12-ounce) can evaporated skim milk
    1/4 cup coarsely chopped almonds
    Chopped almonds (optional)

    Recipe



    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 until 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 until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds. Pour mixture into prepared cake pan; cover with foil; place in a large hallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350 degrees 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 custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired.


    NUTRITIONAL INFO:
    CALORIES 253 (15% from fat); FAT 4.3g (sat 0.9g, mono 2.1g, poly0.7g); PROTEIN 9.8g; CARB 43.1g; FIBER 0.4g; CHOL 100mg; IRON 0.6mg;SODIUM 118mg; CALC 131mg

    Serves 9 (1/9 of a 9 in cake pan)
    5.5 points

 

 

 

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