Email to Filus1217      

Caramel Custard

Source of Recipe

.
Caramel Custard

Myrecipes.com
Southern Living - July 2006
Makes 10 servings
Cook: 5 Minutes - Bake: 1 Hour - Chill: 3 Hours

The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.

Ingredients:
1/2 cup sugar
2 egg yolks
1 large egg
1 (14-oz.) can fat-free sweetened condensed milk
1 (12-oz.) can evaporated fat-free milk
3 ounces 1/3-less-fat cream cheese, softened
1 tablespoon vanilla extract

Preparation:
1. 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.)

2. Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

3. Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.

4. 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.

5. Run a knife around edge of pan to loosen; invert onto a serving plate.

Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.


Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.

Per (1-slice) serving: Calories 220 (13% from fat); Fat 3.3g (sat 1.7g, mono 0.6g, poly 0.2g); Protein 7.7g; Carbohydrate 38.8g; Fiber 0.0g; Cholesterol 75mg; Iron 0.3mg; Sodium 127mg