“This was a specialty of my late Aunt Carol. It is more like a cheesecake than a custard, and uses less eggs than other recipes.”
READY IN:
1hr
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the sugar in a heavy saucepan until it turns golden.
  2. Quickly pour melted sugar into 9-inch glass cake pan.
  3. Put remaining ingredients (except almonds) in blender and blend until smooth. Pour over sugar in cake pan.
  4. Bake at 350 for 55-60 minutes in a water bath (place the cake pan inside a larger pan and add water halfway up the side of the cake pan).
  5. Store in refrigerator until completely cool.
  6. When ready to serve, carefully flip cake over onto serving plate and top with toasted sliced almonds.

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