Almond Cream Caramel
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Almond Cream Caramel
  Almonds    Creams  
Last updated 6/12/2012 1:03:34 AM. Recipe ID 27588. Report a problem with this recipe.
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      Title: Almond cream caramel
 Categories: Desserts
      Yield: 9 Servings
    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)
  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. 

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Recipe ID 27588 (Apr 03, 2005)

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