Almond Créme Custard With Raspberries

This is wonderful for a nice summer evening!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

Directions

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.