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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