- Calories 253
- Caloriesfromfat 15%
- Fat 4.3g
- Satfat 0.9g
- Monofat 2.1g
- Polyfat 0.7g
- Protein 9.8g
- Carbohydrate 43.1g
- Fiber 0.4g
- Cholesterol 100mg
- Iron 0.6mg
- Sodium 118mg
- Calcium 131mg
Almond Crème Caramel
HOWARD L. PUCKETT
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.
You May Like
ELSchuller's Review
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
Easy to make, we all loved it.... I'll be making this again for sure :P
rebeccacooper's Review
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.
JuliaMOMara's Review