Caramel Custard
.
Yield
10 servingsPrep
6 minCook
1 1/6 hrsReady
4⅕Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| 2 | large |
egg yolks
|
|
| 1 | large |
eggs
|
|
| 14 | ounces |
milk, sweetened condensed
fat-free, 1 can |
|
| 12 | ounces |
evaporated milk
fat-free, 1 can |
|
| 3 | each |
cream cheese
softened, 1/3-less-fat |
*
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 2 | large |
egg yolks
|
|
| 1 | large |
eggs
|
|
| 404.6 | ml/g |
milk, sweetened condensed
fat-free, 1 can |
|
| 346.8 | ml/g |
evaporated milk
fat-free, 1 can |
|
| 3 | each |
cream cheese
softened, 1/3-less-fat |
*
|
| 15 | ml |
vanilla extract
|
|
Directions
Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown.
Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)
Process egg yolks and next 5 ingredients in a blender until smooth.
Pour mixture over caramelized sugar in pan.
Cover mixture with aluminum foil.
Place cake pan in a broiler pan.
Add hot water (150°) to pan to a depth of ⅔ inch.
Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean.
Remove cake pan from water bath; cool completely on a wire rack.
Cover and chill at least 3 hours.
Run a knife around edge of pan to loosen; invert onto a serving plate.
