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Recipe Name: Almond Cream Caramel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 9

1/2 Cup(s) Sugar
4 Large eggs
1 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Almond extract
1 14 oz can sweetened
1 Condensed milk
1 12 oz can evaporated skim
1 Milk
1/4 Cup(s) Coarsely chopped almonds
1 Chopped almonds, optional
Preheat oven to 350 degrees 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. 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. 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 <> on Jan 30, 1998

Nutrition (calculated from recipe ingredients)
Calories: 100
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 82.8mg
Sodium: 32.6mg
Potassium: 61.2mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: 11.5g
Protein: 3.7g

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