1 3/4 c. sugar
3 c. milk
1 c. heavy cream
5 whole eggs
5 egg yolks
3/4 tsp. almond extract
1 tsp. vanilla
Seasonal fruit for garnish
Mint leaves for garnish

Dissolve 3/4 cup of sugar in 1/4 cup water, stirring. Bring syrup to boil until it turns golden. Boil it, swirling, until it is deep caramel in color and pour immediately into 9"x5"x3" loaf pan. Swirl pan to coat bottom and 1/2" up the sides. Let caramel harden.

Scald milk and cream. In bowl, whisk eggs, yolks and remaining 1 cup sugar. Add scalded milk mixture, whisking, and stir in vanilla and almond extract. Pour through sieve into loaf pan set in baking dish. Add hot water to baking dish to reach halfway up sides of loaf pan. Bake, covered with double layer of foil in middle of 325 degree oven, 1 hour 15 minutes or until knife inserted 1" from edge comes out clean. (Will continue to set as it cools.) Remove pan from dish and remove foil. Let cool on rack and chill it covered for 3 hours. (May be made one day ahead of time.)

Run knife around edge of pan, invert platter over pan and arrange fruit around it. Garnish with mint sprigs if desired.