Almond Creme Custard With Raspberries

• 3 tablespoons brown sugar or 3 tablespoons Splenda granular
• 2 cups evaporated milk
• 2 eggs, slightly beaten
• 1 teaspoon Amaretto or 1 teaspoon almond extract
• 2 tablespoons freshly chopped toasted almonds
• 4 cups fresh raspberries or 4 cups frozen unsweetened raspberries

1. Combine brown sugar or splenda and milk in a heavy saucepan; cook over medium heat until mixture is hot.
2. Gradually stir about 1/4 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 Amaretto or almond extract and feshly ground almonds.
5. Cover with plastic wrap and place directly onto the pudding(so no skin will form).
6. Chill for about 1 hour or until well chilled.
7. Sppon raspberries into serving dishes; stir custard with wire whisk and spoon over raspberries.

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

Taken from www.food.com/recipe/almond-cr-me-custard-with-raspberries-157744 (may not work)