Almond Crème Caramel
Source of Recipe
email
List of Ingredients
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 can fat-free sweetened condensed milk -- (14-ounce)
1 can evaporated skim milk -- (12-ounce)
1/4 cup coarsely chopped almonds
Chopped almonds (optional)
Recipe
Preheat oven to 350°.
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.
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 shallow
roasting pan. Place roasting pan in oven; add water to roasting pan to a
depth of 1 inch. Bake at 350° for 55 minutes or until a knife inserted in
center comes out clean.
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.
Yield: 9 servings
|
Â
Â
Â
|
member logon
