1/2 cup sugar
1/2 cup water
3 eggs
1/2 cup condensed milk (not evaporated)
2 cups milk
1/3 cup ground almonds
Bring the sugar and water to a boil and cook until the syrup turns a
light golden color. Carefully pour equal amounts of the hot syrup into 5
or 6 custard cups and set aside. Preheat oven to 350 degrees. In a
batter bowl, whisk the eggs very well, then whisk in both milks and the
almonds. Pour into the custard cups. Set each cup into a pan which has
been filled with 1 inch of warm water. Bake for 30-40 minutes, or until
they are set with just a little jiggle in the center. Remove from the
water and cool. Then refrigerate overnight. To serve, unmold onto
dessert dishes.
