Almond Crème Caramel

Photo: Oxmoor House

This decadent Almond Crème Caramel gluten-free dessert looks like you spent all day slaving in the kitchen, but calls for just eight ingredients. 

Yield: 9 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 4.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.8g
  • Carbohydrate: 43.1g
  • Fiber: 0.4g
  • Cholesterol: 100mg
  • Iron: 0.6mg
  • Sodium: 118mg
  • Calcium: 131mg

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)

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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