1 1/4 c. sugar
2 c. milk
2 c. light cream
6 eggs
1/4 tsp. salt
2 tsp. almond extract

1. Heat 3/4 cup of sugar in a heavy skillet over low to medium heat until sugar melts and forms a light brown syrup; stir to blend. Immediately pour syrup into a heated 1 1/2 quart round baking dish. Quickly rotate dish to cover bottom and side with syrup.

2. Heat milk and light cream in a medium-size saucepan just until bubbles form around the edge of pan.

3. Beat eggs slightly in a large bowl. Beat in remaining 1/2 cup sugar, salt and almond extract. Gradually stir in hot milk mixture. Pour into prepared dish.

4. Set dish in shallow pan; pour boiling water into pan to a depth of 1/2 inch.

5. Bake in an oven at 325 degrees for 35 minutes or until a knife blade inserted 1 inch from the edge of pan comes out clean. Cool on a wire rack; refrigerate 4 hours or overnight.

6. To serve, run metal spatula around edge of dish to loosen. Invert onto serving dish. Serve with whipped cream, if you wish.

An ethnic dessert - a Mexican custard.