Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

253 calories; calories from fat 15%; fat 4.3g; saturated fat 0.9g; mono fat 2.1g; poly fat 0.7g; protein 9.8g; carbohydrates 43.1g; fiber 0.4g; cholesterol 100mg; iron 0.6mg; sodium 118mg; calcium 131mg.
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