1 1/4 C. Sugar, 2 C. Carnation Evaporated Milk, 2 C. Light Cream, 6 Eggs, 1/4 Tsp. Salt, 2 Tsp. Almond Extract and Whipped Cream.
Heat 3/4 C. of sugar in a heavy skillet over low to medium heat until the sugar melts and forms a light brown syrup; stir to blend. Immediately pour the syrup into a heated 1 1/2 qt. round baking dish. Quickly rotate the dish to cover the bottom and side with syrup. Preheat the oven to slow (325*)Heat the Carnation Evaporated Milk and light cream in a medium size saucepan just until bubbles form around the edge of the pan. Beat the eggs slightly in a large bow. Beat in the remaining 1/2 C. sugar, salt, and almond extract. Gradually stir in the hot milk mixture. Pour into the prepared dish. Set the dish in a shallow pan; pour boiling water into the pan to depth of 1/2 inch. Bake in the preheated slow oven (325*) for 35 minutes or until a knife blade inserted 1 inch from edge comes out clean. Cool on wire rack; refrigerate for four hours or overnight. To serve: run a metal spatula around the edge of the dish to loosen teh custare. Invert on a serving plate. Serve warm with whipped cream, if you wish.
Not a NESTLÉ®-tested recipe.