Recipe - Creamy Caramel Custard

1 cup Sugar
6 Eggs; Well Beaten
1 cn Eagle Brand Sweetened
Condensed Milk
2 cup Water
1 teaspoon Almond Extract
Whipped Cream; Optional

1. Preheat oven to 325 degrees.

2. Place sugar in large heavy skillet, caramelize by cooking over medium
heat, stirring constantly with wooden spoon until sugar melts and turns
golden brown.

3. Pour and spread quickly on bottom and sides of ungreased 10 x 6" baking
dish.

4. Cool while preparing filling.

5. In large bowl, combine eggs, sweetened condensed milk, water and
extract.

6. Pour into Carmelcoated dish.

7. Place dish in large, shallow baking pan; place on oven rack and fill
second pan with 1 inch hot water.

8. Bake 1 hour or until knife inserted 1/2" from center comes out clean.

9. Cool 2 hours. Loosen edges with spatula; carefully turn onto serving
platter.

10. Refrigerate until serving time If desired, top with whipped cream
before serving.

Refrigerate any leftovers.

Makes 8 servings.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 199 by "Diane Geary"
diane@keyway.net on Nov 4, 1997