Monday, March 9, 2009

Almond Crème Caramel

9 servings
* 1/2 cup sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1 (14-ounce) can fat-free sweetened condensed milk
* 1 (12-ounce) can evaporated skim milk
* 1/4 cup coarsely chopped almonds
* Chopped almonds (optional)

Preheat oven to 350°.

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.

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.

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.

Nutritional Information
Calories: 253 (15% from fat)
Fat: 4.3g (sat 0.9g,mono 2.1g,poly 0.7g)
Protein: 9.8g
Carbohydrate: 43.1g
Fiber: 0.4g
Cholesterol: 100mg
Iron: 0.6mg
Sodium: 118mg
Calcium: 131mg

source by:
recipes by: Cooking Light


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