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.
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