Almond Creme Custard with Raspberries

• 3 tbsp. Brown sugar
• 2 cups Evaporated skim milk
• 2 Eggs; slightly beaten
• 1 tsp. Almond extract
• 4 cups Fresh raspberries

1. Combine brown sugar and milk in a heavy saucepan; cook over medium heat until mixture is hot.
2. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
3. Cook, stirring constantly, about 3 minutes or until mixture thickens.
4. Remove from heat; stir in almond extract.
5. Cover and chill.
6. Spoon raspberries into serving dishes; stir custard with a wire whisk, and spoon over raspberries.
7. Yield: 8 servings.
8. (114 calories per 1/3 cup custard with 1/2 cup raspberries).

brown sugar, milk, eggs, almond extract, fresh raspberries

Taken from www.foodgeeks.com/recipes/15958 (may not work)