| 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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”