Almond Crème Caramel

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 cup almonds coarsely chopped
• 4 large eggs 
• 12 ounce evaporated skim milk canned
• 0.5 cup sugar 
• 14 ounce condensed milk fat-free sweetened canned
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• roasting pan
• cake form
• aluminum foil
• spatula
• tongs

Directions

1. Preheat oven to 35
2. Pour sugar into a 9-inch round cake pan.
3. 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.
4. Place eggs in a medium bowl; stir with a whisk until foamy.
5. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds.
6. Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan.
7. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch.
8. Bake at 350 for 55 minutes or until a knife inserted in center comes out clean.
9. Remove cake pan from water; place on a wire rack.
10. Remove foil.
11. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula.
12. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard.
13. Sprinkle with chopped almonds, if desired.