1/4 c. firmly packed light brown sugar
3/4 c. blanched slivered almonds, toasted (or 3 oz.)
1 (14 oz.) can sweetened condensed milk, not evaporated
1 c. whipping cream, unwhipped (1/2 pt.)
5 eggs
1/2 tsp. almond extract
Additional toasted almonds; optional

Preheat oven to 325 degrees. In 8 inch round cake pan, sprinkle sugar and set aside. In blender container grind nuts; add condensed milk, 1/2 cup cream, eggs, and extract. Blend thoroughly. Pour into pan. Set into larger pan filled with 1 inch hot water. Bake 45-50 minutes or until knife comes out clean. Chill 3 hours. Turn out of pan on dish. Beat remaining cream, put on top with more almonds if desired.