One half cup brown sugar
4 eggs
1 10 and one half oz. can sweetened condensed milk
1 tsp. vanilla extract

1 Tbsp. water 1 cup slivered almonds, chopped

Combine sugar and water in saucepan. Stir constantly over medium heat until sugar caramelizes. Put mixture in cake pan and swirl to coat bottom of pan. Blend remaining ingredients at high speed for 20 seconds. Pour over caramelized sugar. Cover pan and place into larger pan containing enough hot water to cover 2 inches up outside of smaller pan. Bake at 350 degrees for one hour. Remove small pan from water and allow to cool uncovered for 45 minutes. Place serving dish upside down on pan and quickly flip over. Shake gently to loosen custard.

The Skinny: Just eat a little piece.