3tbs brown sugar
1 can of evaporated milk
2 slightly beaten eggs
1 ½ tsp almond extract
4 cups fresh raspberries
Combine brown sugar and milk in a heavy saucepan.
Cook over medium heat until quite hot.
Gradually stir ¼ of the mixture into eggs then pour egg mixture back into the pot.
Cook over medium heat, stirring constantly until mixture begins to thicken.
Remove from heat and add almond extract.
Cover and chill for about 2 hours.
Spoon raspberries into 8 dessert dishes.
Whisk the custard and spoon over raspberries.
Garnish with whipped cream and top with one raspberry.