Almond Creme Custard With Raspberries

1. 1

   Combine brown sugar or splenda and milk in a heavy saucepan; cook over medium heat until mixture is hot.

2. 2

   Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly.

3. 3

   Cook, stirring constantly, about 3 minutes or until mixture thickens.

4. 4

   Remove from heat; stir in Amaretto or almond extract and feshly ground almonds.

5. 5

   Cover with plastic wrap and place directly onto the pudding(so no skin will form).

6. 6

   Chill for about 1 hour or until well chilled.

7. 7

   Sppon raspberries into serving dishes; stir custard with wire whisk and spoon over raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.