Ingredients needed:
* 1/2 cup of sugar
* 4 eggs
* 1 teaspoon vanilla
* 1/2 teaspoon almond extract
* 1 can of fat-free sweetened condensed milk (not evaporated)
* 1 can of evaporated fat-free milk
* 1/4 cup coarsely chopped almonds
* Toasted sliced almonds (optional)
Preparation steps:
* Heat oven to 350 degrees. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
* In a medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
* Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
* Bake for 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard wih sliced almonds.
Serve and enjoy
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