Options

Format:
Include:
PRINT
See more
HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Almond Crème Caramel

Cooking Light OCTOBER 1996

  • Yield: 9 servings

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.

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 15%
  • 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
advertisement

Go to full version of

Almond Crème Caramel recipe

advertisement