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Almond Crème Caramel

Photo: Oxmoor House
Yield 9 servings (serving size: 1 slice)
This decadent Almond Crème Caramel gluten-free dessert looks like you spent all day slaving in the kitchen, but calls for just eight ingredients. 

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 fat-free milk
  • 1/4 cup coarsely chopped almonds
  • Sliced almonds, toasted (optional)

Nutrition Information

  • calories 253
  • fat 4.3 g
  • satfat 0.9 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 9.8 g
  • carbohydrate 43.1 g
  • fiber 0.4 g
  • cholesterol 100 mg
  • iron 0.6 mg
  • sodium 118 mg
  • calcium 131 mg

How to Make It

  1. Preheat oven to 350°.

  2. Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar dissolves and is 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 shallow roasting pan. Place roasting pan in oven; add hot 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.

  4. Remove cake pan from water; place on a wire rack. Remove foil. Cool custard 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 sliced almonds, if desired.

Cooking Light Gluten-Free Cookbook