Almond Creme Custard with Raspberries

1. 1

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

2. 2

   Gradually stir about one-fourth 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 almond extract.

5. 5

   Cover and chill.

6. 6

   Spoon raspberries into serving dishes; stir custard with a wire whisk, and spoon over raspberries.

7. 7

   (114 calories per 1/3 cup custard with 1/2 cup raspberries).

* Per serving · 4 servings · Values may vary.

No additional tips available.