| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 9 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 4 | Large eggs | |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Almond extract |
| 1 | 14 oz can sweetened | |
| 1 | Condensed milk | |
| 1 | 12 oz can evaporated skim | |
| 1 | Milk | |
| 1/4 | c | Coarsely chopped almonds |
| 1 | Chopped almonds (optional) |
INSTRUCTIONS
1. Preheat oven to 350 degrees 2. Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or unti sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside. 3. Place eggs in a medium bowl; 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. Add water to roasting to a depth of 1 inch. Place roasting pan in oven and bake for 55 minutes or until a knife inserted in center comes out clean. 4. Remove cake pan from water; place on a wire rack. Remove foil. Let cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving place upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds if desired. Posted to recipelu-digest Volume 01 Number 644 by Kelly Burleson <kelly@hci.net> on Jan 30, 1998
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