HOWARD L. PUCKETT
Yield
9 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 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 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.

Step 4

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.

Ratings & Reviews

JuliaMOMara's Review

JuliaMOMara
January 25, 2013
N/A

ELSchuller's Review

ELSchuller
May 20, 2012
The sugar came out a little burnt on mine. My fiance said that was right for a dessert like this, but I'd recommend taking a few minutes longer and melting the sugar over a much lower flame.

4Suzee's Review

rebeccacooper
January 24, 2011
Easy to make, we all loved it.... I'll be making this again for sure :P

rebeccacooper's Review

4Suzee
January 03, 2010
It was a little tricky to melt the sugar over the stove, but I think I got it okay. The dessert turned out fabulous and delicious. I added a little whipped cream on top then sprinkled with slivered almonds for a garnish.