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)
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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
- 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)
- 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.
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Almond Crème Caramel Recipe at a Glance