Almond Creme Custard with Raspberries 3 tb Brown sugar 2 c Evaporated skim milk 2 Eggs; slightly beaten 1 ts Almond extract 4 c Fresh raspberries Combine brown sugar and milk in a heavy saucepan; cook over medium heat until mixture is hot. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, about 3 minutes or until mixture thickens. Remove from heat; stir in almond extract. Cover and chill. Spoon raspberries into serving dishes; stir custard with a wire whisk, and spoon over raspberries. Yield: 8 servings. Almond Creme Custard with Raspberries printer friendly version located here. (Just the recipe. Nothing else.)
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