Title: Almond Creme Custard with Raspberries
Categories: Custard Fruit
Yield: 8 Servings

3	tb	Brown sugar
2	c	Evaporated skim milk
2		Eggs; slightly beaten
1	ts	Almond extract
4	c	Fresh raspberries

Combine brown sugar and milk in a heavy saucepan; cook over medium heat until mixture is hot. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, about 3 minutes or until mixture thickens. Remove from heat; stir in almond extract. Cover and chill.

Spoon raspberries into serving dishes; stir custard with a wire whisk, and spoon over raspberries. Yield: 8 servings. (114 calories per 1/3 cup custard with 1/2 cup raspberries).

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