- 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
- calories 220
- caloriesfromfat 13 %
- fat 3.3 g
- satfat 1.7 g
- monofat 0.6 g
- polyfat 0.2 g
- protein 7.7 g
- carbohydrate 38.9 g
- fiber 0.0 g
- cholesterol 75 mg
- iron 0.3 mg
- sodium 127 mg
- calcium 214 mg
How to Make It
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 2/3 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.
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.
Note: Nutritional analysis is per slice.
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 231 (13% from fat); Fat 3g (sat 7g, mono 6g, poly 2g); Protein 8g; Carb 8g; Fiber 4g; Chol 75mg; Iron 3mg; Sodium 127mg; Calc 214mg