posted by Sue Freeman 01-26-99 8:09 AM
CookWare(tm) from Cooking Light(r)
Almond Creme Caramel
SOURCE: Cooking Light YEAR: 1996 ISSUE: October PAGE: 75
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 degrees.
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 degrees 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 lmonds, if desired. Yield: 9 servings.
CookWare(tm) from Cooking Light(r)
Almond Creme Caramel 2
SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 116
1/2 cup sugar
1/4 cup water
Cooking spray
2 tablespoons chopped almonds, toasted
1/3 cup sugar
1 tablespoon all-purpose flour
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 large egg whites
1 large egg
1-1/2 cups 2% reduced-fat milk
1/4 teaspoon almond extract
The texture of this creme caramel might remind you of a delicate cheesecake.
Preheat oven to 325 degrees.
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.
Sprinkle almonds evenly over caramelized sugar; set aside.
Combine 1/3 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth. Add flour
mixture, beating until well-blended. Add egg whites and egg; beat well. Gradually add milk and almond extract, beating
well. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to
pan to a depth of 1 inch. Bake at 325 degrees for 50 minutes or until a knife inserted in center comes out clean.
Remove cups from pan. Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each
cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards. Yield: 6 servings.