Almond Crème Caramel

Almond Crème Caramel Recipe
HOWARD L. PUCKETT

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 15 %
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

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)

Preparation

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.