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Ingredients
- 1 c. sugar, to caramelize pan
- 1/4 pound blanched almonds
- 13 soda crackers
- 8 large eggs, yolks and whites blended
- 2 ounce butter
- 1/2 teaspoon salt
- 1 1/2 c. sugar
- 1 quart. lowfat milk
- 1 T vanilla extract
Directions
- Preheat oven to 350 degrees. Caramelize a 9 x 3 1/2 inch aluminum pan without tube, by melting 1 cup sugar, slowly, in the pan to a light gold. Swirl the pan to coat bottom and sides with caramel. Set on wire rack. Grind almonds and crackers, and put together in a bowl. Add in large eggs and mix all together. Heat butter over low heat. Add in salt, sugar, lowfat milk, and vanilla and pour over egg mix.Pour egg mix into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch of hot water, and bake in preheated oven about 1 hour, or possibly till set and golden brown. Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn custard onto a platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 12 servings | |
| Calories 346 | |
| Calories from Fat 113 | 33% |
| Total Fat 12.96g | 16% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 153mg | 51% |
| Sodium 245mg | 10% |
| Potassium 239mg | 7% |
| Total Carbs 50.32g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 46.7g | 31% |
| Protein 9.3g | 15% |
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