Almond Crème Caramel

Yield: 9 (1/9th of a 9" cake pan)
Source: Cooking Light Website
Comments from a cook in CA: Truly a refined dessert. I omitted the almonds in the flan because it interfered with the texture, and sprinkled the top with roasted almost slivers. Really grand dessert.
Comments from a cook in PA: I used the almonds in the custard and actually really liked the crunchy finish. Next time, I'll toast them first. Delicious flavor, nice and creamy. Elegant.


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)


  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 until 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 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.
  4. 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 almonds, if desired.


Healthy Units: 5.5 per serving
CALORIES 253 (15% from fat); FAT 4.3g (sat 0.9g, mono 2.1g, poly0.7g); PROTEIN 9.8g; CARB 43.1g; FIBER 0.4g; CHOL 100mg; IRON 0.6mg;SODIUM 118mg; CALC 131mg

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