Almond Crème Caramel

Ingredients

• 0.3 teaspoon almond extract 
• 2 tablespoons almonds toasted chopped
• 1 large eggs 
• 2 large egg whites 
• 1 tablespoon flour all-purpose
• 1.5 cups milk 2% reduced-fat
• 0.3 cup sugar 
• 0.5 cup sugar 
• 0.3 cup water 

Equipment

• frying pan
• sauce pan
• oven
• knife
• blender
• ramekin
• baking pan
• spatula

Directions

1. Preheat oven to 32
2. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup.
3. Sprinkle almonds evenly over caramelized sugar; set aside.
4. Combine 1/3 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth.
5. Add flour mixture, beating until well-blended.
6. Add egg whites and egg; beat well. Gradually add milk and almond extract, beating well. Divide mixture evenly among prepared custard cups.
7. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
8. Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
9. Remove cups from pan. Cover and chill at least 4 hours.
10. Loosen edges of custards with a knife or rubber spatula.
11. Place a dessert plate, upside down, on top of each cup, and invert onto plates.
12. Drizzle any of the remaining caramelized syrup over custards.