1/2 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 14 ounce can fat-free sweetened condensed milk
1 12 ounce can evaporated skim milk
1/4 cup almonds, toasted & coarsely chopped
Preheat oven to 350 degrees. Pour sugar into a 9″ skillet. Place over medium heat and cook 6 minutes or until sugar is dissolved and golden, shaking pan occasionally. Remove from heat and pour into a 9″ round cake pan. Place eggs in a medium bowl. Stir with whisk until foamy. Add extracts and milks, stir with a whisk. Stir in 1/4 cup almonds. Pour into cake pan. cover with foil and place in a large shallow baking dish. Add water to a depth of 1″. Bake at 350 for 55 minutes or until a knife comes out clean. Remove from water, place on wire rack. Remove foil. Let cool in cake pan 30 minutes before serving.
Makes 8 servings.
Calories 272 Fat 5 g Fiber 0 g.