1/4 cup packed brown sugar
3/4 cup Diamond® slivered almonds toasted
1 14oz can Eagle® sweetened condensed milk
5 eggs
1 cup whipping cream
1/2 tsp. almond extract
In 8" round glass layer cake pan, sprinkle sugar; set aides. In blender or food processor container, grind nuts; add sweetened condensed milk, eggs,
1/2 cup cream and extract. Blend thoroughly, pour into the prepared pan.
Place the pan in a larger pan. Fill larger pan with 1" of hot water. Bake
40 to 45 minutes at 325° or until knife insert near center comes out clean.
Cool chill thoroughly; invert onto serving plate. Beat remaining cream until stiff peaks form. Top with whipped cream and garnish with additional toasted almonds, if desired.
Refrigerate leftovers 8 to 10 servings
No comments:
Post a Comment